摘要
研究了脐橙汁在8℃冷藏中pH值、糖度和荧光性质的变化规律.结果表明:脐橙汁随冷藏时间的延长,pH值、糖度和荧光强度均呈现出先略有增大后逐渐降低的变化规律.对研究脐橙汁的保鲜与加工有一定指导意义.
The change of PH value,sugar concentration and fluorescent character of navel orange juice in a congealer at 8℃ had been researched.The result indicated that with the time of fresh navel orange juice stored in the congealer extend,its pH value,sugar concentration,and fluorescent intensity all show a slight increase and then gradually reduction.It has some signification to store and process fresh navel orange.
出处
《赣南师范学院学报》
2010年第6期70-72,共3页
Journal of Gannan Teachers' College(Social Science(2))
基金
江西省脐橙工程中心科研项目(0812005)
关键词
脐橙汁
PH值
糖度
荧光
navel orange juice
pH value
sugar concentration
fluorescence
