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食品专业外文翻译，求帮助，，
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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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RXMCDM: 多谢应助！ 2014-02-21 09:33:58
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Rivas et al. (2006) 研究了一款橙-胡萝卜汁并得出羟甲基糠醛含量很低(0.013 ± 0.001 mg/L) 且不随采取的处理手段而变化（HIPEF和巴氏法）。 进而在2℃下存储羟甲基糠醛含量没有发生变化。 类似的结果也由Martı′n, Solanes, Bota, and Sancho (1995)在橙汁得到。Cserhalmi et al. (2006)也观察到在对橙汁做HIPEF处理(28 kV/cm, 100 ls)时羟甲基糠醛含量相对未处理的没有什么明显区别。他们得到的羟甲基糠醛含量分别是0.22 （未处理） 和 0.25 mg/L （处理过）。 上述数值大于本课题中所得到的。Rodrigo et al. (2003) 在分析不同的橙-胡萝卜汁在制冷环境下（ 4℃ 及 10℃） 储存6周得到了类似的结果。他们观察到羟甲基糠醛含量在存储中略有升高， 在10 ℃下存储的更高些， 但是在所有的情况中，这些数值没有达到橙汁接受温热处理的容限 (5 mg/L 羟甲基糠醛)。 Burdulu, Koca, and Karadeniz (2006)在不同温度(28 ℃, 37 ℃ 和 45 ℃)下存储浓缩橙汁，得出在 28 ℃， 羟甲基糠醛值没有达到存储期里（8周）橙汁的容限。 Solomon, Svanberg, and Sahlstro¨m (1995)研究了从冰冻的浓缩以及巴氏处理（95℃, 15 s）的复原的橙汁的羟甲基糠醛含量。他们得出橙汁中羟甲基糠醛含量在50天，8 ℃下 制冷存储中略有升高（但不显著）。 非专业，请楼主查下专业术语，仅供参考 |
2楼2014-02-21 07:53:34
3楼2014-02-21 17:14:43