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The influence of Ohmic‐vacuum heating on phenol, ascorbic acid and engineering factors of kiwifruit juice concentration process
Summary The antioxidant, phenol, ascorbic acid, electrode corrosion and engineering factors of concentration process of kiwifruit juice by ohmic heating‐vacuum conditions (OHVC) were evaluated and compared with ohmic heating under atmospheric conditions (OHAC). Results showed that the total phenol c...
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Published in: | International journal of food science & technology 2021-09, Vol.56 (9), p.4789-4798 |
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Main Authors: | , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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The antioxidant, phenol, ascorbic acid, electrode corrosion and engineering factors of concentration process of kiwifruit juice by ohmic heating‐vacuum conditions (OHVC) were evaluated and compared with ohmic heating under atmospheric conditions (OHAC). Results showed that the total phenol content was decreased with an increasing voltage gradient for both heating modes. The OHVC can better save the antioxidant capacity and ascorbic acid of concentrated samples than the OHAC. The processing time of OHVC was significantly higher than the OHAC at the same voltage gradient (P |
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ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/ijfs.15160 |