Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage
碩士 === 輔仁大學 === 食品營養學系 === 81 === Aseptically packaged guava puree in bag-in-box and guava nectar base in Tetra Brik were produced in plant. These two samples were stored under 5℃, 20℃ and 35℃ for 4 and 6 months respectly. were sampled at...
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ndltd-TW-081FJU002550012015-10-13T17:44:42Z http://ndltd.ncl.edu.tw/handle/39178424910489795317 Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage 無菌包裝番石榴果漿及濃糖果漿貯存期間品質變化之研究 Lan, Shu Hsun 籃淑薰 碩士 輔仁大學 食品營養學系 81 Aseptically packaged guava puree in bag-in-box and guava nectar base in Tetra Brik were produced in plant. These two samples were stored under 5℃, 20℃ and 35℃ for 4 and 6 months respectly. were sampled at fixed periods to measure the changes of and chemical properties and different sensory evaluations.The results showed that the heating conditions of packaged guava puree and guava nectar base are 98℃, 60 sec 105℃, 48 sec respectly. There were no significant changes quality of puree and nectar base under 5℃ storage, but tion occured when stored at 20℃ and 35℃. It was evident quality deteriorated more rapidly at high temperature. physical and chemical constituents, such as pH, titratable total soluble solid content and formalin nitrogen content did change apparently under all storage conditions. But, vitamine sucrose, tannin, Hunter L value, viscosity and total amounts of volatile components decreased as storage temperature and increased. However, frutose, glucose, furfural, hydroxymethyl furfural, Hunter a, b and browning index increased as temperature and time increased. The deterioration rates different between these two aseptic samples, but with the same reaction trend. Different sensory evaluation also indicated color, aroma, flavor and overall acceptance of guava puree and nectar base remained constant during storage period under 5 whereas more pronounced difference were beared with higher temperature and extended storage time under 20℃ and 35℃ acceptance) could be drawn Arrhenius plot according to its reac- tion rate at different temperatures. This profile would provide an useful basis for prediction of shelf life of guava drinks under given storage conditions. Chen, Hsueh Err 陳雪娥 1993 學位論文 ; thesis 154 zh-TW |
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Others
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碩士 === 輔仁大學 === 食品營養學系 === 81 === Aseptically packaged guava puree in bag-in-box and guava
nectar base in Tetra Brik were produced in plant. These two
samples were stored under 5℃, 20℃ and 35℃ for 4 and 6 months
respectly. were sampled at fixed periods to measure the
changes of and chemical properties and different sensory
evaluations.The results showed that the heating conditions of
packaged guava puree and guava nectar base are 98℃, 60 sec
105℃, 48 sec respectly. There were no significant changes
quality of puree and nectar base under 5℃ storage, but tion
occured when stored at 20℃ and 35℃. It was evident
quality deteriorated more rapidly at high temperature.
physical and chemical constituents, such as pH, titratable
total soluble solid content and formalin nitrogen content did
change apparently under all storage conditions. But, vitamine
sucrose, tannin, Hunter L value, viscosity and total amounts
of volatile components decreased as storage temperature and
increased. However, frutose, glucose, furfural,
hydroxymethyl furfural, Hunter a, b and browning index
increased as temperature and time increased. The
deterioration rates different between these two aseptic
samples, but with the same reaction trend. Different
sensory evaluation also indicated color, aroma, flavor and
overall acceptance of guava puree and nectar base remained
constant during storage period under 5 whereas more
pronounced difference were beared with higher temperature and
extended storage time under 20℃ and 35℃ acceptance) could be
drawn Arrhenius plot according to its reac- tion rate at
different temperatures. This profile would provide an useful
basis for prediction of shelf life of guava drinks under
given storage conditions.
|
author2 |
Chen, Hsueh Err |
author_facet |
Chen, Hsueh Err Lan, Shu Hsun 籃淑薰 |
author |
Lan, Shu Hsun 籃淑薰 |
spellingShingle |
Lan, Shu Hsun 籃淑薰 Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
author_sort |
Lan, Shu Hsun |
title |
Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
title_short |
Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
title_full |
Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
title_fullStr |
Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
title_full_unstemmed |
Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage |
title_sort |
changes in quality of aseptically packaged guava puree and guava nectar base during storage |
publishDate |
1993 |
url |
http://ndltd.ncl.edu.tw/handle/39178424910489795317 |
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