包装が果実飲料の品質に及ぼす影響　ＩＩ　　貯蔵中における温州みかん果汁の品質に及ぼす，各種容器の影響

DOI Web Site

書誌事項

タイトル別名
  • Effect of Various Types of Container on Quality of Satsuma Mandarin Juice during Storage
  • チョゾウチュウ ニ オケル ウンシュウ ミカン カジュウ ノ ヒンシツ ニ オ

この論文をさがす

抄録

The influence of various containers on preservation of Satsuma mandarin (Citrus unshiu Marc.) juice during storage was examined. The reconstituted juice (12° Brix) were hot-packed into the different containers, such as glass bottle, metal can(tin free steel) and plastic vessels etc., sealed and then cooled with water. The final juice products were stored at 37°C, 20°C and/or 5°C during 3 months, and examined at regular intervals for the changes of ascorbic acid, browning (OD 430 nm), hydroxymethyl furfural and sensory evaluation. The maintenance of juice quality in the standing pouch (oriented nylon/aluminium foil/polyethylene) and the paper cup laminated with aluminium foil/polyethylene were the same as that in the glass bottle or the metal can. Whereas, the two standing pouchs (viniridene oriented nylon/polyethylene and oriented nylon/polyethylene), which were permeable to oxygen, gave the lower ascorbic acid retention, the higher browning and bad sensory score. When using 250ml portions of juice, the aluminium foil/polyethylene bag in box without headspace, so-called ekitight container, kept the quality of juice more than the glass bottle which headspace volume was increased each time the juices were consumed. From these results, the distribution, use and handling of the plastic containers tested were discussed.

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ