A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles
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Min Zhang
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.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
- Article
- Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container
- Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
- A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles
- Scaling Up of Osmotic Distillation from Laboratory to Pilot Plant for Concentration of Fruit Juices
- Shorter Communication
- Measurement of Surface Tension of Homogenised Milks
Artikel in diesem Heft
- Article
- Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container
- Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
- A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles
- Scaling Up of Osmotic Distillation from Laboratory to Pilot Plant for Concentration of Fruit Juices
- Shorter Communication
- Measurement of Surface Tension of Homogenised Milks
