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孫仙仙兒新蟲 (初入文壇)
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[求助]
食品專業(yè)外文翻譯,求各位幫助,謝謝~
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When we applied a Tukey test, we obtained that in the sixth week of storage there are significant differences (p < 0.05) for the browning index value of the juice treated by HIPEF and the pasteurized juice, both at 2 ℃ and 10℃. The control of furanic aldehydes is important in the evaluation of nonenzymatic browning, adulterations, heating, or incorrect storage conditions. The main decomposition product of the hydrolysis of sugars catalysed by acid is 5- (hydroxymethyl)-2-furfuraldehyde (HMF). The mean values for HMF content are 0.088 ± 0.019 mg/L, 0.089 ± 0.023 mg/L and 0.115 ± 0.023 mg/L for untreated, HIPEF and pasteurized orange juice, respectively. There are not statistically significant variations between HMF contents of the HIPEF treated juice or the pasteurized juice with regard to the untreated orange juice, immediately after the treatments, though the content in HMF is greater in the pasteurized orange juice. HMF values obtained at the last week of analysis (week 7) in the juices stored at 2℃ are 0.169 ± 0.054 and 0.196 ± 0.022 mg/L for HIPEF and pasteurized orange juice, respec-tively. In orange juices stored at 10℃ these values are 0.197 ± 0.034 and 0.223 ± 0.021 mg/L for HIPEF and pasteurized juice, respectively. During refrigerated storage at both temperatures, HMF increase slightly in both kinds juices (pasteurized and HIPEF) (data not shown), although it remains always below the maximum values allowed (AIJN, 1996). |
版主 (文壇精英)
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采用圖基快速檢驗,HIPEF處理組和巴氏消毒組果汁在2℃和10℃存儲六周褐變指數(shù)差異顯著(p <0.05)。 評價非酶促褐變、摻雜、加熱、或不正確的存儲條件時控制呋喃醛尤為重要。糖經(jīng)酸催化水解的主要產(chǎn)物為5 - (羥甲基)-2 - 糠醛(HMF)。 未經(jīng)處理組,HIPEF處理組和巴氏消毒組橙汁羥甲基糠醛含量平均值分別為0.088±0.019毫克/升、0.089±0.023 mg / L和0.115±0.023毫克/升。盡管剛處理后,巴氏消毒組果汁HMF含量更高,HIPEF處理組果汁或巴氏消毒組果汁對于未處理組橙汁,HMF含量統(tǒng)計學(xué)上沒有顯著差異。分析的最后一周(第7周),在2℃保存的果汁,HIPEF處理組和巴氏消毒組橙汁羥甲基糠醛值分別為0.169±0.054和0.196±0.022毫克/升。10℃保存橙汁則分別為0.197±0.034和0.223±0.021毫克/L。 盡管兩個溫度冷藏期間,HMF值總是低于允許的最大值(AIJN,1996),兩種(巴氏消毒和HIPEF處理)果汁HMF值都略微增加(數(shù)據(jù)未示出)。 |

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