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UVC Dosage Effects on the Physico-Chemical Properties of Lime (Citrus aurantifolia) Juice
Hani Mohd-Hanif,Rosnah Shamsudin,Noranizan Mohd Adzahan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.
Effects of Post-Drying Methods on Pomelo Fruit Peels
Nur Farhana Abd Rahman,Rosnah Shamsudin,Amin Ismail,Nor Nadiah Abdul Karim Shah 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomelo peels were subjected to freeze drying and conventional drying at 60oC. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.