The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

被引：78

作者：

Acar, J ^{[1
]}

Gokmen, V ^{[1
]}

Taydas, EE ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06532 Ankara, Turkey

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 207卷 / 04期

关键词：

patulin; apple juice; ultrafiltration; conventional clarification;

D O I：

10.1007/s002170050341

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of different treatments on the patulin content of apple juice during the production of industrial apple juice concentrate were investigated. Conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin from apple juice. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling appeared to be the most critical steps in removing patulin from apples since up to 54% could be removed using high-pressure water spraying.

引用

页码：328 / 331

页数：4

共 12 条

[1]

ACAR J, 1989, GETRAENKEINDUSTRIE, V8, P717

[2] ANALYSIS OF PATULIN IN GRAPE JUICES AND WINE [J].

ALTMAYER, B ;

EICHHORN, KW ;

PLAPP, R .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1982, 175 (03) :172-174

[3]

Aytac S. A., 1994, Ernaehrung, V18, P15

[4]

FRANK HK, 1976, Z LEBENSM UNTERS FOR, V162, P149, DOI 10.1007/BF01274257

[5]

Frank HK, 1974, ALIMENTA, V3, P98

[6] Rapid reversed-phase liquid chromatographic determination of patulin in apple juice [J].

Gokmen, V ;

Acar, J .

JOURNAL OF CHROMATOGRAPHY A, 1996, 730 (1-2) :53-58

[7]

HARRISON MA, 1989, J FOOD SAFETY, V9, P147, DOI 10.1111/j.1745-4565.1988.tb00515.x

[8]

KOCH EC, 1979, NAHRUNG, V23, P125

[9]

LEVENBERGER V, 1978, J CHROMATOGR, V161, P303

[10]

LUTHI HR, 1987, FRUCHT GEMUSESAFTE, p1Y22

← 1 2 →