Dissertation > Excellent graduate degree dissertation topics show

Effects of Ultra-high Pressure Processing on the Quality and the Safety of Fresh Carrot Juice

Author: FanXiaoBo
Tutor: MaYongKun
School: Jiangsu University
Course: Of Food Science
Keywords: Extra high voltage Carrot juice Sensory quality Nutritional quality Security
CLC: TS255.5
Type: Master's thesis
Year: 2010
Downloads: 130
Quote: 1
Read: Download Dissertation

Abstract


UHP processing can better maintain the sensory quality and nutritional quality of fruits and vegetables, and to ensure the safety of fruits and vegetables. Carrots as experimental materials to study the impact of ultra-high pressure non-thermal processing technologies on the quality and safety of freshly squeezed carrot juice. Determination of the UHP carrot juice processing before and after the main physical and chemical indicators and toxicological and microbiological indicators, evaluation and analysis of the sensory and nutritional quality and safety of the UHP carrots, indicators and parameters to determine UHP carrots juice processing and sterilization conditions. Formulation and safety evaluation provide the basis of this study, the standard for ultra-high pressure fresh-squeezed carrot juice. The main conclusions of the study are as follows: (1) high pressure treatment carrot juice soluble solids content, color not significantly change its pH decline, improved stability; on sensory evaluation by the M model in fuzzy mathematics 500MPa, 10min for the condition of the samples is better. (2) Vc content of carrot juice after high pressure treatment significantly reduced sample Vc retention rate of 80.02% -88.92%, the thermal processing of samples the Vc retained only 34.12%, compared with the thermal processing methods can better Keep Vc content of carrot juice. (3) the size of the pressure and the length of the dwell time in beta-carotene content of carrot juice no significant impact; different processing carrot juice on serum β-carotene content had no significant effect. (4) With the pressure decreased significantly increase the protein content of carrot juice; an upward trend in the total acid content, total sugar downward trend; no significant effect on the total antioxidant activity of high pressure treatment of carrot juice, but significantly decreased total antioxidant activity of 400MPa samples. (5) on acute toxicity experiments: carrot juice high pressure treatment of male and female mice acute oral maximum tolerated dose (MTD) than 21500.00mg/kg bw its LDso greater than 21500.00mg/kgbw are nontoxic substance that UHP carrot juice. (6) on 30d feeding experiments: the body weight of the mice in each group, blood parameters and tissue growth and development without exception, no adverse effects on mice show that the UHP carrot juice. The results show that the EHV technical processing of carrot juice is safe. (7) carrot juice after greater than 500 MPa, the 10min high pressure treatment, the number of microorganisms in line with the requirements of the national fruit and vegetable juices standard total number of colonies ≤ 100cfu/mL; national fruit and vegetable juices standard molds and yeasts total of ≤ 20 cfu / mL of requirements; E. coli and salmonella total number of standard requirements of the national fruit and vegetable juices. (8) preliminary determination by morphological and biochemical identification results from carrot juice isolated bacteria Bacillus cereus; the bacterial suspensions pressure processing results show that: the lower the pressure on the number of Bacillus cereus no significant impact, with the pressure rise, there was a decrease in their number, but when the pressure is greater than 600MPa, the downward trend of the number of bacteria weakened and stabilize, but not completely kill the standard; 600MPa pressure treatment for 10 min, the number of bacteria significant decline, but with the extension of the processing time, the changes in the number of microorganisms is not obvious. Initially identified Bacillus cereus carrot juice pressure sterilization target bacteria.

Related Dissertations

  1. Design and Implementation of Windows Kernel-mode Cryptographic Service Interface,TP309.7
  2. The Design and Implementation of Security Mechanism of Embedded Dependable Computer,TP309
  3. The Research of Vector CAD Electronic Drawing Protection System,TP391.72
  4. The Research of Malware Detection Technology Based on Active Mode,TP393.08
  5. Topology Measurement and Security Analysis on Gnutella and eMule Network,TP393.08
  6. Multiple Pairwise Keys Management Protocol of Function Node-Based for Wireless Sensor Networks,TP212.9
  7. Military exercises in the Corps of Engineers engineering equipment maintenance to protect the allocation of resources,E251.2
  8. Implementation and Research of Illegal Websites Detection System Based on Comparison Methods,TP393.08
  9. Study on US Veterans’ Social Security System and Its Enlightenment to China,E712
  10. Yellow phosphorus storage tank area of Safety Evaluation,TQ126.317
  11. The Study of Social Security System of the Fishermen of Guangdong after the Beibu Gulf Demarcation,F323.89
  12. Health protection of migrant workers,D412.6
  13. Research on Selection and Construction of the China’s Social Security Budget Pattern,D632.1
  14. Application of Numerical Designing Cigarette Blending Formula on Computational Intelligence,TS44
  15. Comprehensive Evaluation of Ecological Security of Land Application,X826
  16. Study on Evaluation Index System for Land Ecological Security,X826
  17. Urban Community Security Service Research in Terms of New Public Service Theory,D631.4
  18. Research on the Social Security of Fishermen under the Harmonious Society,D632.1
  19. Genetically Modified Food Ethics,B82-05
  20. On the systematic construction of the Chinese Communist Party democracy,D262.11
  21. The Analysis about Modes of Exchanging Land Contracted Management Right for Urban Social Security,D632.1

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Vegetable processing food
© 2012 www.DissertationTopic.Net  Mobile