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

被引：79
|
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
收藏
页码：328 / 331
页数：4
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