The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was ca...The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.展开更多
Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or ...Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.展开更多
该文旨在研究初始脂肪含量、贮存温度对超高温灭菌(ultra high temperature sterilized,UHT)牛奶贮存期间的品质变化及货架期影响规律。对23、30、37℃无光照贮存过程中不同初始脂肪含量UHT纯牛奶的色泽、蛋白水解度、羰基含量进行分析...该文旨在研究初始脂肪含量、贮存温度对超高温灭菌(ultra high temperature sterilized,UHT)牛奶贮存期间的品质变化及货架期影响规律。对23、30、37℃无光照贮存过程中不同初始脂肪含量UHT纯牛奶的色泽、蛋白水解度、羰基含量进行分析,比较各指标对感官评分的Pearson系数,应用Arrhenius方程等建立货架期预测模型。随着贮存时间的延长、贮存温度的升高,样品的褐变指数、蛋白水解度、羰基含量均随之提高,而感官评分值降低;将感官评分和其他指标进行Pearson相关性分析筛选出褐变指数作为反映其品质变化的关键指标,建立基于初始脂肪含量和贮存温度影响的货架期预测模型,模型预测值与实际货架期验证比较,相对误差小于10%。所建预测模型可有效预测无光照下不同初始脂肪含量UHT牛奶货架期。展开更多
文摘The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.
文摘Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.
文摘该文旨在研究初始脂肪含量、贮存温度对超高温灭菌(ultra high temperature sterilized,UHT)牛奶贮存期间的品质变化及货架期影响规律。对23、30、37℃无光照贮存过程中不同初始脂肪含量UHT纯牛奶的色泽、蛋白水解度、羰基含量进行分析,比较各指标对感官评分的Pearson系数,应用Arrhenius方程等建立货架期预测模型。随着贮存时间的延长、贮存温度的升高,样品的褐变指数、蛋白水解度、羰基含量均随之提高,而感官评分值降低;将感官评分和其他指标进行Pearson相关性分析筛选出褐变指数作为反映其品质变化的关键指标,建立基于初始脂肪含量和贮存温度影响的货架期预测模型,模型预测值与实际货架期验证比较,相对误差小于10%。所建预测模型可有效预测无光照下不同初始脂肪含量UHT牛奶货架期。
