کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5144440 | 1496865 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer
ترجمه فارسی عنوان
تاثیر فرایند حرارتی اولتراسوند بر خصوصیات فیزیکی و شیمیایی آبجو
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
CFUESRMRSEBCFlavor stabilityHS-GCGC–MS - GC-MSBeer - آبجوThermosonication - اتصال حرارتElectron spin resonance - رزونانس اسپین الکترونgas chromatography–mass spectrometer - طیف سنج جرمی کروماتوگرافی گازcolony forming units - واحدهای تشکیل دهنده کلنیQuality attributes - ویژگی های کیفیتOxidative stability - پایداری اکسیداتیوHeadspace gas chromatography - کروماتوگرافی گاز فضای کرسی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
The aim of this study was to investigate the effect of ultrasound assisted thermal processing also known as thermosonication (TS) on selected physicochemical and sensorial properties of beer. A typical Chinese lager beer was treated by TS (24 kHz frequency and 2.7 W/mL volumetric power) for 2 min at 40, 50, and 60 °C, respectively. The main quality attributes of the beer, such as ethanol content, original extract, pH, and bitterness, were scarcely affected by three TS treatments. However, a significant increase in color value was observed after TS treatment at 60 °C during storage. The protein sensitivity and colloidal haze of three TS-treated beers increased slightly. The results also revealed that the development of both yeast and spoilage bacteria (including lactic acid bacteria and aerobic bacteria) was inhibited for 12 months of storage for the TS-treated samples except for the TS-treated beer at 40 °C. Additionally, the TS-treated beer at 60 °C resulted in a higher thermal load relative to other two TS samples (at 40 and 50 °C) based on the results of oxidative stability. TS treatment at 60 °C also had a minor negative effect on the volatile profile by increasing staling compounds compared with other two TS treatments. These results obtained therefore may serve as a reference of the potential application of the ultrasound assisted thermal treatment for the beer processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 40, Part A, January 2018, Pages 166-173
Journal: Ultrasonics Sonochemistry - Volume 40, Part A, January 2018, Pages 166-173
نویسندگان
Yang Deng, Hua Bi, Hua Yin, Junhong Yu, Jianjun Dong, Mei Yang, Yanlin Ma,