Ultrasonic degradation of patulin in apple juice

被引：0

作者：

Gao, Zhenpeng ^{[1
]}

Yue, Tianli ^{[1
]}

Yuan, Yahong ^{[1
]}

Fu, Xiaoliang ^{[1
]}

Peng, Bangzhu ^{[1
]}

机构：

[1] College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi 712100, China

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2009年 / 40卷 / 09期

关键词：

Fruit juices - Fruits;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

In order to reduce the content of patulin in apple juice and improve the security, the ultrasonic degradation technology of patulin was studied. Based on the single-factor test, the optimum condition of ultrasonic was developed through orthogonal design. The results showed that the best process parameters of patulin ultrasonic degradation in apple juice is power 420W, time 90min, frequency 28kHz, temperature 30C, with the patulin degradation rate of 69. 43%. There is minor impact on the key quality parameters of apple juice.

引用

页码：138 / 142

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