Abstract
Application of microwaves for destabilization of patulin in acetic acid buffer solution (pH 4.0) was studied. The stability of patulin was studied after microwave treatment of 15-120 second at different power. The mechanism of destabilizing patulin with microwave was also investigated by comparing the effect of heat and microwave treatment. It was found, that the loss of patulin content was increased with the increase of microwave power and time. Residue of patulin could not be detected after microwave treatment at middle power for 90 s. The test results show that there is great potential in the application of microwaves in patulin degradation in apple juice, since it has no negative effect on the nutritional or sensory properties of apple juice.
| Original language | English |
|---|---|
| Pages (from-to) | 64-67 |
| Number of pages | 4 |
| Journal | Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery |
| Volume | 37 |
| Issue number | 3 |
| State | Published - Mar 2006 |
| Externally published | Yes |
Keywords
- Apple juice
- Degradation
- Mechanism
- Microwave
- Patulin