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۱APPLICATION OF HIGH ELECTRIC FIELD PULSES FOR SUGAR CANE PROCESSING
نویسنده(ها): ، ،
اطلاعات انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی، سال
تعداد صفحات: ۱۰
The effect of High Electric Field Pulses (HELP) on cell disintegration of sugar cane was investigated. The sugar cane was treated at different Field strength (4 to 5 kV) and pulse number (10to 80 pulses at 4 and 5). The juice yield as well as mass transfer of HELP pre–treated sample were measured and compared with heated (20 min, 70º C) or untreated sample. The results showed thatusing HELP treatment at 4 to 5 kV the sugar cane cells could be effectively disintegrated. The masstransfer of HELP treated samples were comparable to heat treated sample. The Juice yield of sample after pressing of HELP pre–treated samples were higher (74.5% at 5kV, 20 pulses) than heat treated (73.2%) and distinct higher than untreated sugar cane (65.5%). The energy consumption for HELPdisintegration of sugar cane (17 kJ\kg at 5kV and 20 pulses) was 10 times less compare to heat treatment (171 kJ\kg). Additionally the cell disintegration using HELP occurred faster (1 min with 0.5 pulses\s and 30 pulses) than thermal disintegration (20 min at 70° C).<\div>

۲APPLICATION OF NON–THERMAL PROCESSING FOR INACTIVATION OF YEAST (Saccharomyces cerevisae) IN ORANGE JUICE
نویسنده(ها): ،
اطلاعات انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی، سال
تعداد صفحات: ۱۰
The application of non–thermal processing for inactivation of yeast (Saccharomyces cerevisiae) in orange juice were investigated in this study and compared with conventional thermal processing. The results of this study have shown that during conventional thermal processing less than 1 log of yeast in orange juice could be inactivated at 50 0C and 15 min treated time. High pressure treatment at moderate temperature (50 °C) and 100 to 300 MPa resulted totally (up to 6 log ) inactivation ofyeast in orange juice. Supercritical CO2\CO2 treatment at ≥6 MPa and 50 °C was sufficient to inactive yeast up to 6 log after 15 min treatment time. For high electric field pulses, the field strength used in this study (15 kV\cm) was high enough to reduce the yeast count up to 3 log after240 pulses. in orange juice. Inactivation of yeast in orange juice using ultrasound is possible. Ultrasound amplitude at ≥40% (≥80 W) combined with moderate temperature (50 0C) resulted up to 6 log inactivation of yeast in orange juice after 15 min treatment<\div>
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