Effect of ultrasound treatment on quality and microbial load of carrot juice

被引：41
|
作者：
Zou, Yu [1 ]
Jiang, Aili [1 ]
机构：
[1] Dalian Nationalities Univ, Coll Life Sci, Dalian, Liaoning Provin, Peoples R China
来源：
FOOD SCIENCE AND TECHNOLOGY | 2016年 / 36卷 / 01期
基金：
对外科技合作项目（国际科技项目）;
关键词：
ultrasound treatment; carrot juice; quality; microbial load; APPLE JUICE; PARAMETERS; STORAGE; COLOR; POWER;
D O I：
10.1590/1678-457X.0061
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.
引用
收藏
页码：111 / 115
页数：5
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