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孫仙仙兒新蟲 (初入文壇)
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食品專業(yè)外文翻譯一段，求助，，謝謝
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Pasteurization is important to the stability of citrus juice during transportation and marketing. Increased consumer demand for fresh-like products with minimal vitamin and flavour losses stimulated the search for new mild preservation techniques (Mertens & Knorr, 1992). The development of alternatives to heat processing is also motivated by the real need for environmental friendly technologies. High Intensity Pulsed Electric Field (HIPEF), one of the nonthermal minimal processing technologies that stand in the interest of scientists and food industry as a new, alternative (preservation) process for liquid food, meets these criteria (Butz & Tauscher, 2002; Elez-Martı′nez, Escola′ - Herna′ndez, Soliva-Fortuny, & Martı′n-Belloso, 2005; Shivashankara, Isobe, Al-Haq, Takenaka, & Shiina, 2004; Spilimbergo, Dehghani, Bertucco, & Foster, 2003; Torregrosa, Corte′s, Esteve, & Frı′gola, 2005; Torregrosa, Esteve, Frı′gola, & Corte′s, 2005). A number of authors have studied the evolution of quality factors in orange juice after HIPEF treatment in some cases making a comparison with the evolution after heat treatment (Ayhan et al., 2001; Cserhalmi, Sass-Kiss, To′th-Markus, & Lechner, 2006; Yeom, Streaker, Zhang, & Min, 2000). HIPEF technology needs further evaluation, because there is not enough information about the evolution of physical and chemical properties of fruit juices during refrigerated storage as long-term effects of the HIPEF treatments on orange juice have not been reported. The aim of this study was to evaluate the effect on color, browning and HMF of an orange juice treated by HIPEF and the same juice pasteurized, during seven weeks stored in refrigeration at 2 C and 10 C in order to determine if the application of HIPEF can lead to longer shelf life of fruit juices with minimal product quality loss and good retention of fresh-like flavour. |
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巴氏消毒法對保持柑橘類果汁在運(yùn)輸和銷售過程中的穩(wěn)定性是重要的。 消費(fèi)者對最小維生素和風(fēng)味損失的鮮樣產(chǎn)品需求增加催生了尋找新型溫和條件下的保鮮技術(shù)(Mertens & Knorr, 1992). 對環(huán)保型技術(shù)的實(shí)際需要也促進(jìn)了熱加工工藝替代技術(shù)的發(fā)展。 高壓脈沖電場（HIPEF），作為一個新的液體食品替代（腌制）工藝，作為不需加熱、加工工藝最少的技術(shù)之一，代表了科學(xué)家和食品工業(yè)的利益所向，符合以上條件(Butz & Tauscher, 2002; Elez-Martı′nez, Escola′ - Herna′ndez, Soliva-Fortuny, & Martı′n-Belloso, 2005; Shivashankara, Isobe, Al-Haq, Takenaka, & Shiina, 2004; Spilimbergo, Dehghani, Bertucco, & Foster, 2003; Torregrosa, Corte′s, Esteve, & Frı′gola, 2005; Torregrosa, Esteve, Frı′gola, & Corte′s, 2005). 許多作者對某些情況下橙汁經(jīng)HIPEF處理后品質(zhì)因素的演化情況與熱處理后的演化進(jìn)行比較研究(Ayhan et al., 2001; Cserhalmi, Sass-Kiss, To′th-Markus, & Lechner, 2006; Yeom, Streaker, Zhang, & Min, 2000)。 HIPEF技術(shù)需要進(jìn)一步評估，因?yàn)楣睦洳仄陂g的物理和化學(xué)性質(zhì)的演化沒有足夠的信息，如同HIPEF處理對橙汁的長期影響尚未見報道。本研究的目的是評估HIPEF和巴氏消毒法處理相同橙汁、冷凍儲存在2 C和10 C7周對橙汁顏色，褐變和HMF的影響，以確定HIPEF是否能夠延長果汁保質(zhì)期，同時產(chǎn)品質(zhì)量損耗最小和保持良好的鮮樣口味 。 本研究的目的是評估HIPEF和巴氏消毒法處理相同橙汁、冷凍儲存在2 C和10 C7周對橙汁顏色，褐變和HMF的影響，以確定HIPEF是否能夠延長果汁保質(zhì)期，同時產(chǎn)品質(zhì)量損耗最小和保持良好的鮮樣口味 。 |
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