The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

被引：79
|
作者：
Acar, J [1 ]
Gokmen, V [1 ]
Taydas, EE [1 ]
机构：
[1] Hacettepe Univ, Dept Food Engn, TR-06532 Ankara, Turkey
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 207卷 / 04期
关键词：
patulin; apple juice; ultrafiltration; conventional clarification;
D O I：
10.1007/s002170050341
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of different treatments on the patulin content of apple juice during the production of industrial apple juice concentrate were investigated. Conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin from apple juice. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling appeared to be the most critical steps in removing patulin from apples since up to 54% could be removed using high-pressure water spraying.
引用
收藏
页码：328 / 331
页数：4
相关论文
共 50 条
  • [31] Ultrasonic degradation of patulin in apple juice
    Gao, Zhenpeng
    Yue, Tianli
    Yuan, Yahong
    Fu, Xiaoliang
    Peng, Bangzhu
    Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, 2009, 40 (09): : 138 - 142
  • [32] Solid-phase extraction and HPLC determination of patulin in apple juice concentrate
    Li, Jian-ke
    Wu, Ri-na
    Hu, Qiu-hui
    Wang, Jian-hua
    FOOD CONTROL, 2007, 18 (05) : 530 - 534
  • [33] GROWTH OF YEAST AND ALCOHOL PRODUCTION IN APPLE JUICE CONTAINING PATULIN
    BRACKETT, RE
    MARTH, EH
    MYCOPATHOLOGIA, 1979, 69 (1-2) : 63 - 65
  • [34] Detection of mycotoxin patulin in apple juice
    Lai, CL
    Fuh, YM
    Shih, DYC
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2000, 8 (02) : 85 - +
  • [35] INFLUENCE OF COMMERCIAL SHIPPING ON THE COLOR AND COMPOSITION OF APPLE JUICE CONCENTRATE
    BABSKY, NE
    WROLSTAD, RE
    DURST, RW
    JOURNAL OF FOOD QUALITY, 1989, 12 (05) : 355 - 367
  • [36] Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate
    Yazici, S
    Velioglu, YS
    NAHRUNG-FOOD, 2002, 46 (04): : 256 - 257
  • [37] Solid-phase extraction method for patulin in apple juice and unfiltered apple juice
    Trucksess, MW
    Tang, YF
    JOURNAL OF AOAC INTERNATIONAL, 1999, 82 (05) : 1109 - 1113
  • [38] OPALESCENT APPLE JUICE CONCENTRATE
    MOYLS, AW
    FOOD TECHNOLOGY, 1966, 20 (05) : 689 - &
  • [39] Influence of the processing of apple juice in mineral content
    Nogueira, Alessandro
    Teixeira, Sergio Henrique
    Demiate, Ivo Mottin
    Wosiacki, Gilvan
    CIENCIA E TECNOLOGIA DE ALIMENTOS, 2007, 27 (02): : 259 - 264
  • [40] The influence of deck storage and initial processing on patulin levels in apple juice
    Sydenham, EW
    Vismer, HF
    Marasas, WFO
    Brown, NL
    Schlechter, M
    Rheeder, JP
    FOOD ADDITIVES AND CONTAMINANTS, 1997, 14 (05): : 429 - 434
12345