Microwave Pre-Treatment Reduced the Browning of Peach Juice

Shao Ying Zhang; Yan Juan Wen

doi:10.4028/www.scientific.net/AMR.774-776.614

Paper Titles

The Temperature-Dependence of the Saturation Voltage for Molecular Assembly System with the Effect of the Intermolecular Spacing
p.593

The Preparation of CaO:Dy³⁺, Na⁺ Rare Phosphor by High Sofid-State Method
p.599

Synthesis of NaFeS₂ Nanorods by Solvothermal Technique
p.603

Removal of Hydrophobic Organic Contaminants (HOCs) from Aqueous Solution by Biomimetic Fat Cell (BFC) - The Behavior of Lindane
p.609

Microwave Pre-Treatment Reduced the Browning of Peach Juice
p.614

Characterisation of the Precipitates in Aged Al-4.2Cu-1.5Mg Alloy
p.621

Mechanical and Morphology Properties of Polypropylene/ Nano-CaCO₃ Composites
p.625

Synthesis of Triethynylborazine-Polyhydromethylsiloxane Copolymers and its Ceramization
p.629

Multiple Transfer Used on Repairing Transparent and Electric Film Based on CVD - Grown Graphene
p.634

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 774-776Microwave Pre-Treatment Reduced the Browning of...

Microwave Pre-Treatment Reduced the Browning of Peach Juice

Abstract:

Peach samples were pre-treated with microwave at 90, 270, 450, 720 and 900 W for 30, 60, 90 and 120 s, and juice browning was investigated during processing and storage. Polyphenol oxidase activity and ammonia nitrogen content decreased with microwave power enhancement or treatment time. The acidity of the peach samples initially decreased and then increased with prolonged treatment. The peach samples treated at 270 W preserved more polyphenol. The peach samples pre-treated at 270 W for 90 s or 450 W for 30 s demonstrated a reduction in peach juice browning. After 45 d of storage at room temperature, the juice colour value of the peach samples treated at 270 W for 90 s or 450 W for 30 s was 143.3% or 131.8% higher than that of the control samples, respectively. Microwave pre-treatment is a reasonable processing method for the effective prevention of peach juice browning.

You might also be interested in these eBooks

Advanced Technologies in Manufacturing, Engineering and Materials

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 774-776)

Pages:

614-620

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.774-776.614

Citation:

Cite this paper

Online since:

September 2013

Authors:

Shao Ying Zhang, Yan Juan Wen

Keywords:

Acidity, Amino Nitrogen, Browning, Microwave, Peach Juice, Polyphenol

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] Özoğlu, H., Bayındırlı, A. Food Control 13(4–5), 213-221. (2002).

Google Scholar

[2] Du, Y.J., Dou, S.Q., Wu, S.J. Food Chemistry 135(2), 580-582. (2012).

Google Scholar

[3] Zhang, X.Y., Cao, T.L., Tian, X.D., Gai, D.Y. Process Biochemistr 47(12), 2323-2328. (2012).

Google Scholar

[4] Gerard, K.A., Roberts, J.S. LWT-Food Science and Technology 37(5), 551-557. (2004).

Google Scholar

[5] Du, J.H., Fu, Y.C., Wang, N.Y. LWT - Food Science and Technology, 42(2), 654-659. (2009).

Google Scholar

[6] Zhong, Q.P., Xia, W.S. LWT - Food Science and Technology 40, 404-411. (2007).

Google Scholar

[7] Xiao, C.L., Zhu, L.W., Luo, W., Song, X.Y., Deng, Y. Food Chemistry 121, 1003-1009. (2010).

Google Scholar

[8] Chopda, C.A., Barrett, D. M. Journal of Food Processing and Preservation 25(6), 411-430. (2001).

Google Scholar

[9] Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. Journal of Food Engineering 92(1), 37-43. (2009).

DOI: 10.1016/j.jfoodeng.2008.10.017

Google Scholar

[10] Buedo, A.P., Elustondo, M.P., Urbicain, M.J. Innovative Food Science & Emerging Technologies 1(4), 281-288. (2000).

DOI: 10.1016/s1466-8564(00)00030-8

Google Scholar

[11] İyidoǧan, N.F., Bayındırlı, A. Journal of Food Engineering 62(3), 299-304. (2004).

Google Scholar

[12] Buedo, A.P., Elustondo, M.P., Urbicain, M.J. Innovative Food Science & Emerging Technologies 1(4), 255-260. (2000).

DOI: 10.1016/s1466-8564(00)00031-x

Google Scholar