کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664486 | 1427067 | 2018 | 41 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment
ترجمه فارسی عنوان
خصوصیات فیزیکوشیمیایی آب سیب تحت تاثیر اختلاف پتانسیل القا شده (میدان الکتریکی ناشی شده) در جریان یکبار مصرف جریان مداوم
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کلمات کلیدی
میدان الکتریکی منجر شده، امپدانس مایع، آب سیب، خصوصیات فیزیکوشیمیایی،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
A disposable continuous-flow system was established by treating apple juice with induced electric field (IEF). Under synchronous alternating magnetic flux, rather than electrodes, the electrical treatment was implemented in multi-series coils consisting of the flowing sample. An activation effect at 50â¯Â°C and inactivation effect at 70â¯Â°C were observed under IEF. High excitation voltage (900â¯V) caused a significant decrease in the residual activities (RA). As the flow rate decreased from 87.5 to 17.5â¯mL/min, RA of PPO and POD were changed without applying IEF indicated shear effect of the pump had an impact on the RAs. At 17.5â¯mL/min, PPO was inactivated after IEF treatment for 7.6â¯min. In compared with the control (0â¯V), the fluid impedance was increased at 70â¯Â°C and 80â¯Â°C under IEF, whereas it was decreased at 30â¯Â°C and 40â¯Â°C. IEF had no adverse influence on the color and volatile compounds of apple juice in this system.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 234, October 2018, Pages 108-116
Journal: Journal of Food Engineering - Volume 234, October 2018, Pages 108-116
نویسندگان
Mengyue Zhang, Na Yang, Lunan Guo, Dandan Li, Shilin Wu, Fengfeng Wu, Zhengyu Jin, Xueming Xu,