![]() ![]() Color was the most noticeable change, which was enhanced with retention of a greener color. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Residual activity (RA) of PPO was 16 and 27.6% after 5 and 4 min of treatment respectively. Spark discharge plasma at 10.5 kV for 5 min was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. ![]()
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