Studies on Spray-dried <I>Citrus Unshiu</I> Juice

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  • 温州ミカン果汁粉末　ＩＩＩ　　貯蔵温度と水分含量が温州ミカン果汁粉末のかっ変に及ぼす影響
  • ウンシュウ ミカン カジュウ フンマツ ニカンスルケンキュウ 3 チョゾウ オ
  • (第3報)貯蔵温度と水分含量が温州ミカン果汁粉末の褐変に及ぼす影響

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Abstract

The influences of storage temperature(10-40°C)and moisture content(2-8%)on browning of the spray-dried preparation from Citrus unshiu juice were examined.<BR>As the storage temperature and moisture content became higher, the browning rate of the preparation increased exponentially.<BR>The increase in browning rate of the preparation was apt to be great particularly when the storage temperature was elevated beyond 30°C.

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