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外文翻译求助，求帮忙，谢谢
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| The mean CIE a*, that indicates the variation between red and green color, is significantly higher (p 6 0.05) in untreated orange juice (4.56 ± 0.40) than in the processed juices. The value of this parameter for the HIPEF orange juice is 2.99 ± 0.08, and for the pasteurized juice is 1.57 ± 0.03, observing significant differences (p 6 0.05) between them. Sa′nchez-Moreno et al. (2005) describe similar results (decrease of the parameter a*) after pasteurization or high pressure treatment of orange juice. Parameter b*, that indicates the variation between yellow and blue color, is significantly higher (p 6 0.05) in the pasteurized orange juice samples (57.61 ± 10.56) than in the HIPEF ones (53.62 ± 0.57) and in the untreated orange juice (50.73 ± 0.67). These results coincide with the ones described by Lee and Coates (2003) when they study CIE a* and CIE b* in untreated and pasteurized orange juices. These authors obtain that CIE b* values increase with the pasteurization of the juice, whereas CIE a* values decrease. Thus a color shift toward positive b* and negative a* directions indicate more yellow and less red in pasteurized orange juices. CIE a* values decrease significantly (p < 0.05) during the first weeks of refrigerated storage in the juices studied, although they increase again in all ofthem from the sixth week of storage (Table 2). CIE b* decrease significantly (p < 0.05) with the refrigerated storage of the processed juices (Table 2). Rodrigo et al. (2003) describe a significant decrease of the parameter b* when they analyze different pasteurized orange–carrot juices (77 C, 20 s) stored at 10 C, whereas CIE a* do not present significant variations during the refrigerated storage. |
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孙仙仙儿: 金币+60, 翻译EPI+1, ★有帮助 2014-04-19 14:02:30
孙仙仙儿: 金币+60, 翻译EPI+1, ★有帮助 2014-04-19 14:02:30
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平均CIE a*表明红色和绿色之间的差异，未处理橙汁（4.56±0.40）显著高于（p60.05）处理过得橙汁。HIPEF橙汁此参数的值为2.99±0.08，巴氏消毒后的果汁为1.57±0.03，两组之间的差异显著（p60.05）。Sa′nchez-与Moreno 等(2005）报道巴氏消毒或高压处理后的橙汁结果相似（参数值降低a*）。参数b*，则表明黄、蓝颜色之间的巴氏消毒橙汁样品差异显著（p60.05）升高（57.61±10.56），高于HIPEF组（53.62±0.57）和未处理橙汁（ 50.73±0.67）。以上结果与Lee and Coates (2003)研究未处理和经巴氏消毒橙汁的CIE a *和CIE B *时的报道一致。上述作者在巴氏消毒的果汁获得的CIE b *值增加，而CIE a *值降低。因此，颜色转向b *正和 a* 负方向，表明巴氏消毒橙汁红多黄少。研究的果汁在冷库中第一周CIE a *值显著降低（P <0.05），尽管从存储第六周（表2）所有样品CIE a *再次增加。处理过的果汁（表2）冷藏后CIE b *的显著（P <0.05）下降。 Rodrigo 等 （2003）研究不同的巴氏消毒橙子-胡萝卜汁（77 C, 20 s）保存于10 C，报道参数b*显著降低，，而CIE a*在冷藏过程中不出现显著性变化。 复制时好多好多错误，请自己在对照原文就复制错的地方该过来，主要是符号。 |
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