A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles

Min Zhang; Zhen-hua Duan; Wei Shan; Jian-shen An

doi:10.2202/1556-3758.1017

Article

A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles

Min Zhang , Zhen-hua Duan , Wei Shan and Jian-shen An

Published/Copyright: March 31, 2005

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From the journal International Journal of Food Engineering Volume 1 Issue 2

The effects of quasi-nanoscale silver on preservation of both tomato juice and mixed juice from tomato and carrot were studied in this paper. The effective dose of quasi-nanoscale silver on tomato juice was found to be 0.1ppm, but when the same dose was applied to the mixed juice, heating at 100 deg.C for 5min was necessary. Furthermore, the effects of quasi-nanoscale silver combined with nipagin A on preservation of both tomato juice and the mixed juice from tomato and carrot were also investigated. The optimum combination pattern of quasi-nanoscale silver and nipagin A on both tomato juice and the mixed juice was found to be 0.04ppm of quasi-nanoscale silver and 200ppm of nipagin A. When this combination pattern was used in preservation of the mixed juice, it was again needed to heat the mixed juice at 100 deg.C for 5 min to be effective.

Keywords: Quasi-nanoscale silver; tomato juice; mixed juice; preservation

Published Online: 2005-3-31

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Articles in the same Issue

https://doi.org/10.2202/1556-3758.1017

Keywords for this article

Quasi-nanoscale silver; tomato juice; mixed juice; preservation