สืบค้นงานวิจัย
Stability of vitamin C content in guava juices during pasteurization and storage at different conditions
Moe Sandar Tun - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Stability of vitamin C content in guava juices during pasteurization and storage at different conditions
ผู้แต่ง / หัวหน้าโครงการ (EN): Moe Sandar Tun
บทคัดย่อ (EN): 0.05) after 3 days of storage. Reduction of vitamin C therefore in guava juice directly related to increasing the storage temperature and time. For the degradation of vitamin C content in approximately 100% in various storage conditions, the results were the same. Degradation rate constants of vitamin C ranged between 0.029-0.179 mgl-1h-1 for 30% concentration and 0.014-0.035 mgl-1h-1 for approximately 100% guava juice, respectively. The higher degradation rate constant, the higher the degradation of vitamin C content in guava juice. Furthermore the activation energy of guava juice was 11.55 kcal/mol for 30% guava juice and 20.81kcal/mol for approximately 100% guava juice. The lower the activation energy, the higher the loss of vitamin C. The values of pH, acidity, oBrix and salt of 30% and approximately 100% guava juices remained unchanging during the storage time under all conditions. The color value of both juice samples changed after 2 weeks. In this study, the storage condition at 5oCfor 2 weeks was recommended to keep the juice. At this condition, 30% and approximately 100% guava juice providing the vitamin C content were 20.6 mg/200ml (34 % RDA) and 163.64 mg/200ml ( 2.7 times of RDA), respectively.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): http://dcms.thailis.or.th/dcms/dccheck.php?Int_code=126&RecId=4205&obj_id=4388
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Vitamins
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Moe Sandar Tun. "Stability of vitamin C content in guava juices during pasteurization and storage at different conditions". ไม่ระบุหน่วยงาน. ม.ป.ป.

Moe Sandar Tun. "Stability of vitamin C content in guava juices during pasteurization and storage at different conditions". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



TARR Wordcloud:
Stability of vitamin C content in guava juices during pasteurization and storage at different conditions
Moe Sandar Tun
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Effects of different oil types and surfactant concentrations on the physical stability of nanoemulsions and In Vitro release of Diclofenac-loaded nanoemulsions Comparison of Carbon Budget in Paddy Field with Different Cultivation Practices Examination of Suitable Torrefaction Conditions for Bio-oils Production from Selected Biomass Evaluation of N2O Formation from Anaerobic Ammonium Oxidation (Anammox) at Different Influent Ammonia to Nitrite Ratios Biomonitoring of pesticide exposure among Mathayom Suksa 1 students drom families with different occupational background Study on the combustion of infectious waste in a controlled-air incinerator: optimization of its operating conditions and flow modeling Cloning and molecular characterization of MeAMT2 MeNRT2 MePT1 and MeZIP transporter genes in Thai casava under tissue culture conditions Production, stability and behavior in non-conventional media of Cysteine proteases from papaya (Carica papaya L.) latex The comparative studies on evapotranspiration of paddy field and different forest types in the northern thailand based on bowen ratio method Determination of carbon sequestration and storage capacity of Eucalyptus plantation in Sra Kaew province Thailand using remote sensing
คัดลอก URL
กระทู้ของฉัน
ผลการสืบค้นทั้งหมด โพสต์     เรียงลำดับจาก
พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
สนับสนุนโดยสำนักงานพัฒนาการวิจัยการเกษตร (องค์การมหาชน)Supported by the Agricultural Research Development Agency (Public Organization)
แบบสำรวจความพึงพอใจQuestionair