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51.
ROBERT A. BAKER 《Journal of food science》1993,58(5):1107-1110
Hand cut commercially produced grapefruit sections, packed in either juice or syrup, were treated with 0.-l-0.5% calcium lactate throughout the 1988–1989 season and monitored for changes in shear force resistance. Firmness of both juice and syrup control packs declined about 40% during the processing season. Calcium addition did not reverse seasonal softening but incrementally decreased loss of firmness during processing. Improvements in texture were independent of seasonal changes, and remained relatively constant throughout the season. Optimal levels of calcium lactate were 0.3–0.4% for juice packed sections and the highest level used (0.5%) for syrup packed sections. Maximum increases in firming due to calcium in juice and syrup packed sections were 38 and 50%, respectively. 相似文献
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Axel Pagán Josep Conde Albert Ibarz Jordi Pagán 《Journal of the science of food and agriculture》2010,90(14):2433-2439
BACKGROUND: Until now, the optimisation of enzymatic peeling of grapefruit in the reactor has been obtained as the result of the semi‐qualitative effects of enzyme activity. This work is an attempt to obtain quantified data. The reuse of enzymes to reduce costs in this process is unprecedented in the literature and is the aim of the present work. RESULTS: The optimal conditions determined for the maximum albedo degradation were a temperature of 40.6 °C and a time of 13.1 min in an enzymatic concentration of 0.067 mL enzymatic preparation per gram of peel in each litre of citrate buffer solution. The decrease in relative enzymatic activities in reused effluents was determined, as was the increase in activity when the enzymes were purified. These increases were 15.5% for polygalacturonase and 15.4% for cellulase activity. CONCLUSION: Optimal temperature, time and the ratio between peel mass and the enzymatic preparation volume were the best conditions for obtaining good peeling efficiency. The effluents from the enzymatic peeling process of the grapefruit still contain appreciable enzymatic activity after the digestion process. Thus, reusing these effluents while maintaining peeling efficacy and a subsequent recovery of the active enzymes by ultra‐filtration of the effluents is the way to improve the efficiency of the process. Copyright © 2010 Society of Chemical Industry 相似文献
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Nermina Spaho Esma Velagić‐Habul Milenko Blesić 《Journal of the Institute of Brewing》2013,119(1-2):48-56
The purpose of this investigation was to determinate effects of distillation cuts on the distributions of higher alcohols (1‐propanol, 2‐methyl‐1‐propanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, 1‐butanol, 2‐butanol, 1‐hexanol and 1‐pentanol) and esters (ethyl acetate, isopentyl acetate + ethyl lactate, isobutyl acetate, ethyl propionate and ethyl butyrate) in plum brandy. The volatiles were determined by gas chromatography–flame ionization detection. The three most popular plum varieties used in plum brandy (Sljivovica) production, Stanley, Pozegaca and Bilska rana (Buhler), were distilled using a traditional distilling pot and fraction distillation. Three distillation cuts were considered. After separating the head fraction, in the amount of 1.7% of the distilling pot volume, heart fractions were cut at 40, 45 and 50% (v/v) ethanol and tail fractions, analogous to the heart fraction, were collected up to 10% (v/v) ethanol. The ratio of the content of 2‐methyl‐1‐propanol and 3‐methyl‐1‐butanol was 1:1 in the plum brandy produced from Stanley and Pozegaca and the ratio was 2:1 in the plum brandy produced from Bilska rana. This ratio can be used as a ‘mark’ of variety recognition in plum brandy production. The main differences in the heart fraction were accounted for by the content of the higher alcohols and esters for the distilling cut at 40 and 50% (v/v) ethanol. Copyright © 2013 The Institute of Brewing & Distilling. 相似文献
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以山葡萄北国蓝为实验材料,研究霜后采收对葡萄果实、葡萄酒及葡萄蒸馏酒挥发性香气成分的影响。实验内容:分别对9月14日、10月15日采收的北国蓝葡萄进行酿酒及蒸馏试验,并测定各理化指标及香气成分。结果表明,10月15日采收的果实总糖含量(266.17 g/L±0.08 g/L)显著高于9月14日采收的(167.32 g/L±2.44 g/L),且总酚含量也高于9月14日采收的;10月15日采收的葡萄酒的香气成分的含量(182925.0254μg/L)明显高于9月14日采收的(14523.386μg/L);但9月14日采收的烈酒的香气成分的含量(15915.21μg/L)略高于10月15日采收的(14030.459μg/L)。 相似文献
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