【摘 要】
：
Orange juice was treated by DPCD forl0,20,30,40,50 and 60 min under 40 MPa at 55 ℃.Physicochemical characteristics of DPCD treated orange juice series were determined and compared with that of the the
【机 构】
：
1College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029,CHINA;College
【出 处】
：
2009北京非热加工技术国际研讨会
论文部分内容阅读
Orange juice was treated by DPCD forl0,20,30,40,50 and 60 min under 40 MPa at 55 ℃.Physicochemical characteristics of DPCD treated orange juice series were determined and compared with that of the thermally treated juice which was treated at 90 ℃ for 60 s.Then,factor analysis was performed for analyzing the relationship among parameters,and grouping the samples.3 factors were extracted (eigenvalues >1) and explained totally 95.25% of the variance.Factor 1 explained the losses of fresh properties during processing,such as aroma,viscosity.Factor 2 reflected the reduction effect of particle size,especially the homogenization effect of DPCD treatment for longer time.Factor 3 showed the benefits of processing,such as the enhancement of cloud and color saturation.The score plot of the factors clearly showed that the DPCD treated samples retained more fresh characteristics and obtained better appearance than the thermally treated sample.
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