کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
6395383 1628471 2015 10 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction
ترجمه فارسی عنوان
بررسی تغییرات شیمیایی آب پرتقال پاستوریزه در طول عمر مفید: ارزیابی سینتیکی اثر انگشت بر روی کسر فرار
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موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Change in the volatile fraction of orange juice was investigated during shelf-life.
- Changes in terpenes, aldehydes, esters, sulphur compounds and oxides were clearly observed.
- Four volatiles were selected as markers for accelerated shelf-life testing.
- Acid-catalysed degradation and oxidative reactions could determine juice shelf-life.

The current work used fingerprinting-kinetics for the first time to monitor shelf-life changes in a low-pH, pasteurised, shelf-stable product, more particular in orange juice. Orange juice samples were stored as a function of time at four different storage temperatures (20, 28, 35 and 42 °C). To obtain insight into chemical changes in the volatile food fraction, samples were fingerprinted with headspace GC-MS. The objectives of this work were twofold: (i) to identify major chemical changes of pasteurised orange juice during shelf-life and (ii) to study the kinetics of selected shelf-life compounds in the context of accelerated shelf-life testing (ASLT). At 20 °C, changes in terpenes and a decrease in aldehydes were observed. Oxides and sulphur compounds increased and esters decreased at increased storage temperatures (at 28 °C and above). Concerning ASLT, four volatile compounds had clear temperature and time dependent kinetics within the investigated temperature range.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 75, September 2015, Pages 295-304
نویسندگان
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