An International Publisher for Academic and Scientific Journals
Author Login 
Scholars Journal of Engineering and Technology | Volume-2 | Issue-06
Restraint of Pear Juice Browning through Pre-Treating Material with Microwave
Lei Zhang, Shaoying Zhang, Youwei Yu, Yanjuan Wen
Published: Dec. 30, 2014 | 71 47
DOI: 10.36347/sjet
Pages: 837-841
Pear materials were respectively treated with 90, 270, 450, 720, and 900 W microwave power at 30, 60, 90, and 120s, and the effect of microwave pretreatment on the browning of pear juice were investigated. The results showed that the L value of pear juice originating from low power treated pear material increased, and the L value of pear juice prepared with high power treated pear material first increased and then decreased with microwave power enhancement or time extension. And the juice originating from 720W 90s treated pear material displayed the highest L value. Meanwhile, microwave pre-treating pear material might decrease the polyphenol oxidase activity of pear material and the ammonia nitrogen content of pear juice, and slightly increase the acidity of pear juice. Microwave pretreatment to pear material, as a simple and ease method, could effectively restrain the browning of pear juice