FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (5): 33-37.
Previous Articles Next Articles
YE Xing-Qian, Su-Ping, WANG Xiang, Chen-Jian-Chu, Hong-Ji-Guang
Online:
Published:
Abstract: The effect of homogenization on stability of plum nectar was investigated by using UDA-A114 type disintegrator. Results indicated that homogenization with UDA-A114 has better effect on plum nectar than on plum pulp homogenized two times and one time. Percentage of particles smaller than 3 μm in plum nectar contained 40% pulp homogenized with above three treatments was 17. 68%、 15. 92% and 8. 73% more than those in control samples respectively. Plum nectar contained 50% pulp had similar results too. No precipitation was found in homogenized plum nectar , but significant precipitation was found in control samples after 30-days storage
Key words: Plum Nectar Homogenization
YE Xing-Qian, Su-Ping, WANG Xiang, Chen-Jian-Chu, Hong-Ji-Guang. [J]. FOOD SCIENCE, 1993, 14(5): 33-37.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y1993/V14/I5/33