This study was carried out to confirm the browning rate reduction effect through the hydrogen treatment and to verify the browning inhibitory effect of the known ascorbic acid, citric acid and NaCl solution for maintaining the quality of apple products.
The average value of Hunter a value was lo...
This study was carried out to confirm the browning rate reduction effect through the hydrogen treatment and to verify the browning inhibitory effect of the known ascorbic acid, citric acid and NaCl solution for maintaining the quality of apple products.
The average value of Hunter a value was lowest in the room treatment group treated with ascorbic acid 7g, citric acid 1.4g, NaCl 0.35g and CaCl2 0.35g. Showed the lowest Hunter a value of 10g ascorbic acid, 2g of ctric acid, 0.5g of NaCl, and 0.5 g of CaCl2 in low temperature treatment. After 24 hours of immersion and hydrogen gas treating of the solution, the lowest Hunter a value average value was obtained from the 300 sec treatment of 50% concentration content (ascorbic acid 5g, citric acid 1.4g, NaCl 0.25g with CaCl2 0.25g). In the other treatment solutions, the lowest Hunter a value average value was found in the 60-second immersion treatment.
The browning inhibition effects of different soaking times with hydrogen gas by solution concentrations showed the lowest Hunter a values as follows: ascorbic acid 10g, ctric acid 2g, NaCl 0.5g, CaCl2 0.5g treatment in 300 sec immersion, ascorbic acid 7g, ctric acid 1.4g, NaCl 0.35g, CaCl2 0.35g treatment in 30 sec immersion, ascorbic acid 5 g, ctric acid 1 g, NaCl 0.25 g, CaCl2 0.25 g treatment in 60 sec immersion, ascorbic acid 5 g, ctric acid 0.6 g, NaCl 0.25 g, CaCl2 0.15 g treatment in 10 sec immersion, respectively. Therefore, the browning inhibitory effect according to different immersion time by solution concentration is different, it seems that the browning inhibitory effect by immersion time is inconsistent.
Changes in △ E values were lowest in the treatments of hydrogen-treated ascorbic acid 7g, ctric acid 1.4g, NaCl 0.35g, CaCl2 0.35g, and in the non-hydrogen treated ascorbic acid 5g, citric acid The lowest ΔE values were observed in 1g, 0.25g NaCl and 0.25g CaCl2 treatments.
As a result of 48 hours after the hydrogen gas treatment, the △ E values were the lowest in the ascorbic acid 5g, ctric acid 1g, NaCl 0.25g, and CaCl2 0.25g solutions. However, the fruit firmness did not showed statistical difference among treatments. Fruit firmness reduction was as followed; no treatment (control), ascorbic acid 5g, ctric acid 1g, Nacl 0.25g, CaCl2 0.25g with H2 and vaccum treatment, only vaccum treatment, ascorbic acid 5g, ctric acid 1g, Nacl 0.25g, CaCl2 0.25g with H2 in orader, but there is no statistical difference.
When comparing the soluble solids concentrations and titratable acidity of apple fruit in the quality survey, there was no statistical difference from the control in the other treatments except for the sliced apple soaked in 10g of hydrogen, ascorbic acid, 2g of citric acid, 0.5g of NaCl and 0.5g of CaCl2.
In each solution, the browning rate was low when the solution was refrigerated after the solution treatment, and the browning was the lowest when the vacuum treatment was performed after the hydrogen treatment. Therefore, it is judged that the browning rate suppression effect is best when the hydrogen treatment and the vacuum treatment are performed in parallel.
This study was carried out to confirm the browning rate reduction effect through the hydrogen treatment and to verify the browning inhibitory effect of the known ascorbic acid, citric acid and NaCl solution for maintaining the quality of apple products.
The average value of Hunter a value was lowest in the room treatment group treated with ascorbic acid 7g, citric acid 1.4g, NaCl 0.35g and CaCl2 0.35g. Showed the lowest Hunter a value of 10g ascorbic acid, 2g of ctric acid, 0.5g of NaCl, and 0.5 g of CaCl2 in low temperature treatment. After 24 hours of immersion and hydrogen gas treating of the solution, the lowest Hunter a value average value was obtained from the 300 sec treatment of 50% concentration content (ascorbic acid 5g, citric acid 1.4g, NaCl 0.25g with CaCl2 0.25g). In the other treatment solutions, the lowest Hunter a value average value was found in the 60-second immersion treatment.
The browning inhibition effects of different soaking times with hydrogen gas by solution concentrations showed the lowest Hunter a values as follows: ascorbic acid 10g, ctric acid 2g, NaCl 0.5g, CaCl2 0.5g treatment in 300 sec immersion, ascorbic acid 7g, ctric acid 1.4g, NaCl 0.35g, CaCl2 0.35g treatment in 30 sec immersion, ascorbic acid 5 g, ctric acid 1 g, NaCl 0.25 g, CaCl2 0.25 g treatment in 60 sec immersion, ascorbic acid 5 g, ctric acid 0.6 g, NaCl 0.25 g, CaCl2 0.15 g treatment in 10 sec immersion, respectively. Therefore, the browning inhibitory effect according to different immersion time by solution concentration is different, it seems that the browning inhibitory effect by immersion time is inconsistent.
Changes in △ E values were lowest in the treatments of hydrogen-treated ascorbic acid 7g, ctric acid 1.4g, NaCl 0.35g, CaCl2 0.35g, and in the non-hydrogen treated ascorbic acid 5g, citric acid The lowest ΔE values were observed in 1g, 0.25g NaCl and 0.25g CaCl2 treatments.
As a result of 48 hours after the hydrogen gas treatment, the △ E values were the lowest in the ascorbic acid 5g, ctric acid 1g, NaCl 0.25g, and CaCl2 0.25g solutions. However, the fruit firmness did not showed statistical difference among treatments. Fruit firmness reduction was as followed; no treatment (control), ascorbic acid 5g, ctric acid 1g, Nacl 0.25g, CaCl2 0.25g with H2 and vaccum treatment, only vaccum treatment, ascorbic acid 5g, ctric acid 1g, Nacl 0.25g, CaCl2 0.25g with H2 in orader, but there is no statistical difference.
When comparing the soluble solids concentrations and titratable acidity of apple fruit in the quality survey, there was no statistical difference from the control in the other treatments except for the sliced apple soaked in 10g of hydrogen, ascorbic acid, 2g of citric acid, 0.5g of NaCl and 0.5g of CaCl2.
In each solution, the browning rate was low when the solution was refrigerated after the solution treatment, and the browning was the lowest when the vacuum treatment was performed after the hydrogen treatment. Therefore, it is judged that the browning rate suppression effect is best when the hydrogen treatment and the vacuum treatment are performed in parallel.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.