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:1993-05-15 Published:2011-12-29

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