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[求助]
食品专业外文翻译一段，求助，，谢谢
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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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3楼2014-02-14 19:30:23
RXMCDM
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巴氏消毒法对保持柑橘类果汁在运输和销售过程中的稳定性是重要的。 消费者对最小维生素和风味损失的鲜样产品需求增加催生了寻找新型温和条件下的保鲜技术(Mertens & Knorr, 1992). 对环保型技术的实际需要也促进了热加工工艺替代技术的发展。 高压脉冲电场（HIPEF），作为一个新的液体食品替代（腌制）工艺，作为不需加热、加工工艺最少的技术之一，代表了科学家和食品工业的利益所向，符合以上条件(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). 许多作者对某些情况下橙汁经HIPEF处理后品质因素的演化情况与热处理后的演化进行比较研究(Ayhan et al., 2001; Cserhalmi, Sass-Kiss, To′th-Markus, & Lechner, 2006; Yeom, Streaker, Zhang, & Min, 2000)。 HIPEF技术需要进一步评估，因为果汁的冷藏期间的物理和化学性质的演化没有足够的信息，如同HIPEF处理对橙汁的长期影响尚未见报道。本研究的目的是评估HIPEF和巴氏消毒法处理相同橙汁、冷冻储存在2 C和10 C7周对橙汁颜色，褐变和HMF的影响，以确定HIPEF是否能够延长果汁保质期，同时产品质量损耗最小和保持良好的鲜样口味 。 本研究的目的是评估HIPEF和巴氏消毒法处理相同橙汁、冷冻储存在2 C和10 C7周对橙汁颜色，褐变和HMF的影响，以确定HIPEF是否能够延长果汁保质期，同时产品质量损耗最小和保持良好的鲜样口味 。 |
2楼2014-02-10 20:50:48
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孙仙仙儿4楼2014-02-14 20:23:46
5楼2014-02-15 18:23:13
