EFFECTS OF DYNAMIC HIGH PRESSURE MICROFLUIDIZATION ON THE PHYSICAL AND CHEMICAL PROPERTIES OF CARROT (DAUCUS CAROTA L.)

被引：2

作者：

Jin, Xueyuan ^{[1
]}

Huang, Liping ^{[1
]}

Wang, Huamin ^{[1
]}

机构：

[1] Hainan Vocat Univ Sci & Technol, Sch Clin Med, Haikou 571126, Hainan, Peoples R China

来源：

BANGLADESH JOURNAL OF BOTANY | 2024年 / 53卷 / 01期

关键词：

Dynamic high pressure microfluidization; Physical and chemical properties; Carrot juice; FUNCTIONAL-PROPERTIES; HOMOGENIZATION HPH; JUICE;

D O I：

10.3329/bjb.v53i1.72301

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Effects of dynamic high-pressure micro -fluidization (DHPM) on the physical and chemical properties of carrot juice was investigated in the present study. Carotene content, turbidity, centrifugal sedimentation rate, soluble solids content, color, and particle size and distribution of the samples homogenized with different pressures were evaluated. When compared with the control sample, carotene content, turbidity, suspension stability, centrifugal sedimentation rate, color, and particle size and distribution of the carrot juice showed a significant difference at different pressures. The result indicated that DHPM could improve the physical and chemical properties of carrot juice, such as increased carotene content, stability and affecting color positively resulting in a desirable high -quality juice for the consumer.

引用

页码：123 / 129

页数：7

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