AI Summary & Key Takeaways
AI InsightThe ratio of the increasing in the HMF content was between the limits of 4.2 to 21.4% depending on the kind of the fruit juice.
📌 3 Key Takeaways
Abstract
In this investigation the content of HMF in the apple juice, sourcherry juice, orange juice and peach nectar which were cooled after pasteurization was compared with those which left to get-cold. The HMF content of the fruit juices which weren’t cooled showed 0.3-1.6 mg/l difference with respect to the cooled fruit juices. The ratio of the increasing in the HMF content was between the limits of 4.2 to 21.4% depending on the kind of the fruit juice.
Özet
Bu araştırmada, pastörize edildikten sonra soğutulan ve kendiliğinden soğuyan elma suyu, vişne suyu, portakal suyu ve şeftali nektarında hidroksimetilfurfural (HMF) oranı karşılaştırılmaktadır. Soğutulmayan meyve suyunda HMF oranı, soğutulandakine göre 0.3-1.6 mg/l fark göstermektedir ve HMF artış oranı, meyve suyu çeşidine bağlı olarak %4.2-21.4 arasında değişmektedir.