首页> 外文会议>International Conference on Magnetic Resonance in Food >ASSESSMENT OF TD-NMR AND QUANTITATIVE MRI METHODS TO INVESTIGATE THE APPLE TRANSFORMATION PROCESSES USED IN THE CIDER-MAKING TECHNOLOGY
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ASSESSMENT OF TD-NMR AND QUANTITATIVE MRI METHODS TO INVESTIGATE THE APPLE TRANSFORMATION PROCESSES USED IN THE CIDER-MAKING TECHNOLOGY

机译:评估TD-NMR和定量MRI方法,以研究苹果制作技术中使用的苹果转化过程

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Extraction of the apple juice is one of the important operations in the cider-making technology. It requires two unit operations: the apple grinding and the pressing of the ground apples. The grinding is a mechanical shredding of the fruit tissues that leads to the formation of a pulp (milled material), while the pressing is a mechanical operation which involves a cell burst or just a permeabilization of the cell wall to enable the juice flow out of the ground apples. Depending on the fruit quality (variety, ripeness, mealiness) and the extracting equipment, the yield of extracted juice varies strongly, from 50 to 75% for apple pure juice. Previous studies have highlighted some treatments of ground apple capable to increase the juice yields like traditional and microwave heating, Pulsed Electric Field (PEF) application or pectinase treatment. A more classical technic consists in breaking up the press-cake and carrying out on a second pressing to permit the alternation of pressing and relaxation phases conducive to cell burst and juice flow (empirical observations). However the behavior of the parenchyma at cellular scale during grinding and pressing is largely unknown.
机译:苹果汁的提取是苹果酒制造技术中的重要业务之一。它需要两个单位操作:苹果磨削和压制地面苹果。研磨是果实组织的机械粉碎,其导致形成纸浆(铣削材料),而按压是涉及细胞突发或仅透过细胞壁的渗透以使液体流出的机械操作地面苹果。根据水果质量(品种,成熟,膳食)和提取设备,提取汁的产量强烈变化,苹果纯果汁的50至75%。以前的研究突出了一些抗苹果的治疗能够增加果汁产量,如传统和微波加热,脉冲电场(PEF)应用或果胶酶治疗。一种更古典的技术包括分解压蛋糕并在第二次压制下进行,以允许压制和弛豫阶段的交替有利于细胞爆发和果汁流动(经验观察)。然而,在研磨和压制期间,薄壁型在细胞刻度下的行为在很大程度上是未知的。

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