ELECTROPLASMOLYSIS AND OTHER TREATMENTS TO IMPROVE APPLE JUICE YIELD

被引：47

作者：

MCLELLAN, MR

KIME, RL

LIND, LR

机构：

[1] Department of Food Science & Technology, Cornell University, Geneva, New York, 14456-0462, New York State Agricultural Experiment Station

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 57卷 / 02期

关键词：

APPLE; JUICE; EXTRACTION; ELECTROPLASMOLYSIS; HEAT; PECTINASE; CELLULASE;

D O I：

10.1002/jsfa.2740570214

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study was undertaken to compare juice yield from electroplasmolysis treated (EP, US Patent 4 723 483) apple pomace with other standard methods of juice extraction, enzyme treatments, a heat treatment and a control. On a 15-min press cycle yields among treatments were similar, with the heated mash sample and the EP sample slightly higher than the others. Rate of juice expression from press cake was very different between treatments, with the heat treated sample and the EP being among the highest.

引用

页码：303 / 306

页数：4