Furan development In Dean vortex UVC treated Pummelo (Citrus grandis L. Osbeck) fruit juice

被引：0
|
作者：
Shah, N. N. A. K. [1 ]
Shamsuddin, R. [1 ]
Rahman, R. A. [1 ,2 ]
Adzahan, N. M. [2 ]
机构：
[1] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Upm Serdang 43400, Selangor, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2016年 / 23卷
关键词：
Dean vortex ultraviolet; pasteurization; Furan development; Pummelo fruit juice; TECHNOLOGY; FOOD;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Furan has been classified as a possible carcinogen and substantiated evidences have also shown that conventional thermal treatment could stimulate furan development in food products. Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing juice. However, the effect of UVC in inducing furan development has not been studied specifically on UVC-treated pummelo juice. Thus, the aim of this study was to investigate the development of furan in UVC-treated pummelo juice and its relationships to the juice sugar contents. Our results showed that furan development within the juice post-UVC treatment was dose-dependent and inversely proportional to the amount of sugar and ascorbic acid (p < 0.05). (c) All Rights Reserved
引用
收藏
页码：S113 / S118
页数：6
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