Removal of Dissolved Oxygen in Sudachi Juice by Nitrogen Gas Pressurization
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- Muramoto Yoshihisa
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima Shikoku Kakoki Co., Ltd.
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- Tamura Katsuhiro
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Taniwaki Takanori
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Takai Shingo
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Suzuki Yoshihisa
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
Bibliographic Information
- Other Title
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- 窒素ガス加圧によるスダチ果汁中溶存酸素の除去
- チッソ ガス カアツ ニ ヨル スダチ カジュウ チュウ ヨウゾン サンソ ノ ジョキョ
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Description
The removal of dissolved oxygen in sudachi juice was examined by nitrogen gas pressurization. The direct pressurization of sudachi juice with nitrogen gas decreased the amount of dissolved oxygen in it. When sudachi juice was compressed directly with nitrogen gas, more oxygen could be eliminated by applying higher nitrogen gas pressure and by taking more time. Repetition of pressurization and depressurization with nitrogen gas could shorten the time to remove oxygen : when the compression of 10MPa at 30°C for 30s was repeated 3 times, the dissolved oxygen reduced to less than 1mg/l. Furthermore, the amount of dissolved oxygen could be decreased to 0.02mg/l by the continuous repetition of pressurization and depressurization treatment : 7 times×20s. From the facts described above, we may conclude that the repetition of pressurization and depressurization of liquid food with nitrogen gas is very effective to remove the dissolved oxygen in it. On the basis of an organoleptic test, it was found that the flavor of sudachi juice could be retained even if the compression and decompression was repeated under the following conditions ; pressure : 10MPa, temperature : 30°C, time : 1min (20s×3, 30s×2, 1min×1). Since the compression treatment of sudachi juice with nitrogen gas can get rid of the dissolved oxygen with holding its flavor, this method can be applied to the long-term preservation of sudachi juice without deterioration of its quality.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 52 (4), 178-182, 2005
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681384814208
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- NII Article ID
- 130000052619
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 7324978
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed