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食品專(zhuān)業(yè)外文翻譯，求幫助，，
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Rivas et al. (2006), studying an orange-carrot juice, obtain that the HMF content was very small (0.013 ± 0.001 mg/L) and did not vary with the treatments applied (HIPEF and pasteurized) and also during storage at 2℃ no variation was found in the content of HMF. Similar results were found by Martı′n, Solanes, Bota, and Sancho (1995) in orange juice. Cserhalmi et al. (2006) also observe that there are not significant differences in HMF content with regard to the untreated orange juice when they treated the juice by HIPEF (28 kV/cm, 100 ls), obtaining that the content of HMF was 0.22 and 0.25 mg/L for untreated and treated orange juice, respectively These values are greater than the ones obtained in the present work. Rodrigo et al. (2003) obtain similar results when they analyze different orange-carrot juices stored in refrigeration during 6 weeks at 4℃ and 10℃These authors observe a slight increase in HMF during the storage of the juices, being higher in the ones stored at 10 ℃, but in all cases the values did not reach the tolerable limit for orange juices subjected to mild heat treatment (5 mg/L of HMF). Burdulu, Koca, and Karadeniz (2006), when they stored a concentrated orange juice at different temperatures (28 ℃, 37 ℃ and 45 ℃), obtained that at 28 ℃, HMF values did not reach the limits established for orange juices among all the storage time (8 weeks). Solomon, Svanberg, and Sahlstro¨m (1995), studied the values of HMF in orange juice reconstituted from frozen concentrate and pasteurized (95℃, 15 s), and they obtained that the HMF content in the juice increased slightly (but no significant) during 50 days of refrigerated storage at 8 ℃. |
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Rivas et al. (2006) 研究了一款橙-胡蘿卜汁并得出羥甲基糠醛含量很低(0.013 ± 0.001 mg/L) 且不隨采取的處理手段而變化（HIPEF和巴氏法）。 進(jìn)而在2℃下存儲(chǔ)羥甲基糠醛含量沒(méi)有發(fā)生變化。 類(lèi)似的結(jié)果也由Martı′n, Solanes, Bota, and Sancho (1995)在橙汁得到。Cserhalmi et al. (2006)也觀察到在對(duì)橙汁做HIPEF處理(28 kV/cm, 100 ls)時(shí)羥甲基糠醛含量相對(duì)未處理的沒(méi)有什么明顯區(qū)別。他們得到的羥甲基糠醛含量分別是0.22 （未處理） 和 0.25 mg/L （處理過(guò)）。 上述數(shù)值大于本課題中所得到的。Rodrigo et al. (2003) 在分析不同的橙-胡蘿卜汁在制冷環(huán)境下（ 4℃ 及 10℃） 儲(chǔ)存6周得到了類(lèi)似的結(jié)果。他們觀察到羥甲基糠醛含量在存儲(chǔ)中略有升高， 在10 ℃下存儲(chǔ)的更高些， 但是在所有的情況中，這些數(shù)值沒(méi)有達(dá)到橙汁接受溫?zé)崽幚淼娜菹?(5 mg/L 羥甲基糠醛)。 Burdulu, Koca, and Karadeniz (2006)在不同溫度(28 ℃, 37 ℃ 和 45 ℃)下存儲(chǔ)濃縮橙汁，得出在 28 ℃， 羥甲基糠醛值沒(méi)有達(dá)到存儲(chǔ)期里（8周）橙汁的容限。 Solomon, Svanberg, and Sahlstro¨m (1995)研究了從冰凍的濃縮以及巴氏處理（95℃, 15 s）的復(fù)原的橙汁的羥甲基糠醛含量。他們得出橙汁中羥甲基糠醛含量在50天，8 ℃下 制冷存儲(chǔ)中略有升高（但不顯著）。 非專(zhuān)業(yè)，請(qǐng)樓主查下專(zhuān)業(yè)術(shù)語(yǔ)，僅供參考 |
2樓2014-02-21 07:53:34
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