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北京石油化工學院2026年研究生招生接收調(diào)劑公告

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孫仙仙兒

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[求助] 食品專業(yè)外文翻譯求助，謝謝~

°Brix in untreated (11.8 ± 0.1), HIPEF (12.0 ± 0.1) and pasteurized (11.4 ± 0.2) orange juice do not present significant differences at initial time. °Brix values are stable during the storage of HIPEF and pasteurized orange juice, not presenting statistically significant differences between them. The same results for °Brix were described by Rivas et al. (2006), who studied a pasteurized orange–carrot juice and an orange–carrot juice treated by HIPEF. Also Bull et al. (2004) obtained similar results when they study a pasteurized orange juice and an orange juice treated by high pressure. Similarly, HIPEF-treated orange juice (35 kV/cm, 59 ls) stored for 112 days at 2 ℃ and 22 ℃ did not show any variation in °Brix (Ayhan et al., 2001).
The browning index is one of the parameters that indicate us the nonenzymatic browning of the orange juices after being pasteurized or treated by HIPEF, as well as during their refrigerated storage at 2 ℃ and 10℃ Values obtained are shown in Fig. 1. After pasteurization of the orange juice, the browning index (0.093 ± 0.001) increases in a statistically significant way with regard to the untreated orange juice (0.086 ± 0.001), whereas between untreated and HIPEF orange juice (0.087 ± 0.001) there are not significant differences. Cserhalmi et al. (2006), obtain similar results when they applied HIPEF’s treatments (28 kV/cm, 100 ls) for the conservation of diverse citrus fruits (grapefruit, lemon, orange and tangerine), although the increase of the browning index with regard to the untreated juice is not statistically significant. Bull et al. (2004) describe that the browning index of the orange juice increases after thermal treatments (65℃, 1 min) or high pressure treatment (600 MPa, 20℃, 60 s), although it was not significantly different from untreated juice.When we study the evolution of this parameter during the refrigerated storage of the orange juices analyzed, we have observed a significant increase (p < 0.05) from the third week of storage at 10℃, whereas at 2℃ the values of the browning index are stable during more time in HIPEF treated juices or pasteurized juices, observing there are no significant differences between them. It is possible that the increased browning after 3 weeks was caused by an early stage of the spoilage at 10℃

[ Last edited by 孫仙仙兒 on 2014-2-13 at 17:43 ]

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1樓 2014-02-11 16:28:24

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孫仙仙兒: 金幣+60, 翻譯EPI+1, ★有幫助 2014-02-16 18:33:48

未處理組（11.8±0.1），HIPEF處理組（12.0±0.1）和巴氏消毒組（11.4±0.2）橙汁白利糖度剛開始時無顯著差異。HIPEF處理組和巴氏消毒組橙汁存儲過程中白利糖度值穩(wěn)定，兩組未呈現(xiàn)統(tǒng)計學顯著差異。Rivas 等（2006年）研究了巴氏消毒的橙子-胡蘿卜汁和HIPEF處理的橙子-胡蘿卜汁，報道了同樣白利糖度值結(jié)果。 Bull 等（2004年）研究了巴氏消毒橙汁和高壓處理橙汁，也獲得了類似結(jié)果。同樣，HIPEF處理橙汁（35千伏/厘米，59 ls）在2℃和22℃存放112天，未顯示白利糖度值（Ayhan等，2001年）有任何變化。
褐變指數(shù)------表明巴氏消毒或HIPEF處理后橙汁的非酶褐變參數(shù)之一，以及橙汁在2 ℃和10℃冷藏存儲時得到的值顯示在圖1中。巴氏消毒橙汁褐變指數(shù)（ 0.093 ±0.001 ）增加對于未處理橙汁（ 0.086 ± 0.001）具有統(tǒng)計學顯著性，而未經(jīng)處理橙汁和HIPEF處理橙汁（ 0.087 ±0.001）之間不存在顯著性差異。 Cserhalmi等（2006年）施以HIPEF處理（ 28千伏/厘米， 100 ls），對不同的柑橘類水果（柚子，檸檬，橘子和蜜桔）儲存，得到類似結(jié)果，雖然褐變指數(shù)與未處理的果汁是沒有統(tǒng)計學顯著性。 Bull 等（ 2004年）報道的熱處理橙汁（ 65 ℃ ， 1分鐘）或高壓處理（ 600兆帕， 20 ℃ ， 60秒）褐變指數(shù)增加，當然未與處理的也沒有顯著性差異。我們研究分析的橙汁冷藏存儲過程中褐變指數(shù)值的演變時，可觀察到在10℃ 存儲從第三個星期顯著增加（ P <0.05 ），而在2 ℃HIPEF處理或巴氏消毒的果汁褐變指數(shù)值穩(wěn)定更多時間，它們之間沒有顯著性差異。3周后褐變增加可能因為早期在10℃存儲引起了變質(zhì)。

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