บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production.

ACAR, J., GOKMEN, V. and TAYDAS, E.E.

Zeitschrift für Lebensmittel – Untersuchung und – Forschung A 207 : 328 – 331.

1998

บทคัดย่อ

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production.

During the production of industrial apple juice concentrate, conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling were critical steps in removing patulin from apples since up to 54 % could be removed using high – pressure water spraying.