第一个书签之前
Thesis for Master’s degree, Shanxi University, 201
中 文 摘 要
ABSTRACT
Chapter 1
Review of the literature
1.1Overview of Apple and Apple Juice Production
1.1.1World production of apple and apple juice
1.1.2China’s production of apple and apple juice
1.2 Postharvest Decay of Apple Caused by Penicilli
1.2.1 Postharvest diseases of apple fruit
1.2.2 Penicillium expansum infection in apple frui
1.3 Mycotoxin Patulin
1.3.1 History and regulation of patulin
1.3.2 Chemical and physical properties of patulin
1.3.3 Health implication of patulin
1.3.4 Biosynthesis of patulin
1.3.5 Patulin determination
1.3.6 Patulin within foods
1.4 Apple Juice Processing and Their Effect on Pat
1.4.1 Control during apple harvest
1.4.2 Control during transport
1.4.3 Control during storage
1.4.4 Control during washing
1.4.5 Control during juice pressing, extraction, c
1.4.6 Pasteurization
1.4.7 Novel processing technologies
1.4.8 Chemical modification
1.4.9 Biological control
1.4.10 Adsorption
1.5 The significance and main content of the study
1.5.1 The significance of the study
1.5.2 Main content of the study
Chapter 2
Assessment of patulin adsorption efficacy from jui
2.1 Introduction
2.2 Materials and Methods
2.2.1 Materials
2.2.2 Preparation of WICF with different granulari
2.2.3 Batch adsorption experiments
2.2.5 Patulin detection by HPLC
2.2.6 Statistical analysis
2.3 Results and Discussion
2.3.1 Effect of granularity of WICF on patulin ads
2.3.2 Effect of adsorbent dosage on patulin adsorp
2.3.3 Effect of contact time and temperature on pa
2.3.4 Effect of pH on patulin adsorption
Figure 2-5: Effect of initial concentration of pa
2.3.5 Effect of initial concentration of patulin o
2.3.6 Adsorption isotherm modeling
2.3.7 Adsorption kinetic studies
2.3.8 Thermodynamic studies
2.3.9 SEM study
2.3.10 FTIR spectroscopic analysis
2.3.11 Adsorption of patulin in various fruit juic
2.4 Conclusions
Chapter 3
Preparation and characterization of triethylene te
3.1 Introduction
3.2 Materials and Methods
3.2.1 Materials
3.2.2 Preparation of TETA-WICF/MCR and control gro
3.2.3 Optimization of TETA-WICF/MCR preparation co
3.2.4 Characterization
3.2.5 Adsorption experiments
3.2.6 Patulin extraction and quantification
3.2.7 Statistical analysis
3.3 Results and Discussion
3.3.1 Optimization of TETA-WICF/MCR preparation co
3.3.2 Particle size and the morphology of TETA-WIC
3.3.3 FTIR spectroscopic analysis
3.3.4 X-ray diffraction analysis
3.3.5 Magnetic separation performance
3.3.6 Mechanical property and swelling behavior
3.4 Conclusions
Chapter 4
Assessment of patulin adsorption efficacy from app
4.1 Introduction
4.2 Materials and Methods
4.2.1 Materials
4.2.2 Batch adsorption experiments
4.2.3 Characterization
4.2.4 Quality parameters of apple juice determinat
4.2.5 Patulin extraction and quantification
4.2.6 Statistical analysis
4.3 Results and Discussion
4.3.1 Effect of adsorbent dosage on patulin adsorp
4.3.2 Effect of contact time on patulin adsorption
4.3.3 Effect of temperature on patulin adsorption
4.3.4 Effect of pH on patulin adsorption
4.3.5 Effect of initial concentration of patulin o
4.3.6 Adsorption isotherm modeling
4.3.7 Adsorption kinetic studies
4.3.8 SEM study
4.3.9 FTIR spectroscopic analysis
4.3.10 Effect of TETA-WICF/MCR addition on quality
4.4 Conclusions
Chapter 5
Conclusions and future work
5.1 Conclusions
5.2 Future work
References
Appendix
攻读学位期间取得的研究成果
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