Microwave heating of apple mash to improve Juice yield and quality

被引：83

作者：

Gerard, KA

Roberts, JS

机构：

[1] Nabisco Inc, E Hanover, NJ 07936 USA

[2] Cornell Univ, New York State Agr Expt Stn, Dept Food Sci & Technol, Geneva, NY 14456 USA

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2004年 / 37卷 / 05期

关键词：

microwave; extraction; phenolics; cider;

D O I：

10.1016/j.lwt.2003.12.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of four heat treatments of apple mash on juice yield and quality were evaluated and compared to juice produced from unheated apple mash at 21degreesC. Fuji and McIntosh apple mashes were heated to bulk temperatures of 40degreesC, 50degreesC, 60degreesC and 70degreesC in a 2450 MHz microwave oven at 1500 W. Juice yield increased when mash was heated before pressing. Cider produced from the heated mashes had comparable pH, titratable acidity, and sensory characteristics to cider produced from room temperature mashes; however, total phenolic and flavonoid content of the juice increased with increasing mash temperature. Soluble solids and turbidity also increased as treatment temperature increased. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：551 / 557

页数：7

共 26 条

[1] Comparison of cheeses made from milk having normal and high oleic fatty acid compositions [J].