CHEMICAL COMPOSITIONS AND THERMAL PROPERTIES OF THE JOSAPINE VARIETY OF PINEAPPLE FRUIT (ANANAS COMOSUS L.) IN DIFFERENT STORAGE SYSTEMS

被引：1

作者：

Shamsudin, Rosnah ^{[1
]}

Daud, Wan Ramli Wan ^{[2
]}

Takriff, Mohd Sobri ^{[2
]}

Hassan, Osman ^{[3
]}

机构：

[1] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Serdang 43400, Selangor, Malaysia

[2] Univ Kebangsaan Malaysia, Dept Chem & Proc Engn, Fac Engn, Bangi Selangor, Malaysia

[3] Univ Kebangsaan Malaysia, Dept Food & Sci Technol, Fac Sci, Bangi Selangor, Malaysia

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2011年 / 34卷 / 05期

关键词：

FREEZING-POINT;

D O I：

10.1111/j.1745-4530.2009.00510.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 +/- 1C, 35% H2O, and a humidity chamber, 10 +/- 1C, 75% H2O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.

引用

页码：1558 / 1572

页数：15

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