Abstract
In order to investigate the application of color protection agent JPX in patulin degradation and color protection of apple juice, the influences of JPX dosage, temperature, and treating time on degradation ratio of patulin and color value of juice were researched. Results show that JPX reduces patulin by 70%∼80% when 0. 8 g/L JPX is added at squeezing stage and 1. 6 g/L JPX at enzymatic treating stage. Juice color is well protected at the above optimal condition.
| Original language | English |
|---|---|
| Pages (from-to) | 237-239 |
| Number of pages | 3 |
| Journal | Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering |
| Volume | 22 |
| Issue number | 10 |
| State | Published - Oct 2006 |
| Externally published | Yes |
Keywords
- Apple juice
- B vitamins
- Color protection
- Degradation
- Patulin