In order to reduce the content of patulin in apple juice and improve the security, the ultrasonic degradation technology of patulin was studied. Based on the single-factor test, the optimum condition of ultrasonic was developed throughorthogonal design. The results showed that the best process parameters of patulin ultrasonic degradation in apple juice is power 420 W, time 90 min, frequency 28kHz,temperature 30℃, with the patulin degradation rate of 69.43%. There is minor impact on the key quality parameters of apple juice.
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高振鹏,岳田利,袁亚宏,付晓亮,彭帮柱.苹果汁中展青霉素的超声波降解[J].农业机械学报,2009,40(9):138-142. of Patulin in Apple Juice[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(9):138-142.