Application of Matlab Software to Optimize Crushing Temperature for Cloudy Apple Juice
To determine the optimum crushing temperature for cloudy apple juice, the content of chemical composition and the physical properties of cloudy apple juice were assessed in the process of heating during crushing. The color and the content of ascorbic acid of juice was affected by the heating temperature of the puree. Though ascorbic acid in juice lost more when puree being heated to 92℃ or 95℃, the total polyphenols in juice lost less compared with the control, in addition, the juice was with a good color stability for that the polyphenol oxidase (PPO) in it was inactive. The color and cloud stability of cloudy apple juice could be improved when it was made by heating the puree to above 92℃ during 80 seconds. The optimum crushing temperature for apple was 95℃ when calculated using matlab software by computer.
Cloudy Apple Juice Steam Heating during Crushing Matlab Software
JIANG Chunpeng LI Bo
School of Food and Biological Engineering, Zhengzhou University of Light Industry P.R.China, 450002 College of Food Engineering, Henan Institute of Science and Technology, P.R.China, 453003
国际会议
2008年国际应用统计学术研讨会(2008 International Institute of Applied Statistics Studies)
烟台
英文
1-4
2008-08-14（万方平台首次上网日期，不代表论文的发表时间）