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Correlation analysis between some physico-chemical parameters of some fruit juices

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dc.contributor.author LEAHU, Ana
dc.contributor.author DAMIAN, Cristina
dc.contributor.author OROIAN, Mircea
dc.contributor.author HREŢCANU, Cristina Elena
dc.date.accessioned 2019-11-05T12:41:41Z
dc.date.available 2019-11-05T12:41:41Z
dc.date.issued 2012
dc.identifier.citation LEAHU, Ana, DAMIAN, Cristina, OROIAN, Mircea, HREŢCANU, Cristina Elena. Correlation analysis between some physico-chemical parameters of some fruit juices. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 402-407. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6109
dc.description.abstract The purpose of this study is to analyze the changes of pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The manufacture of pulp and clear juice must ensure that the vitamin and mineral content of fruits and vegetables used is found in the finished product. Of citrus juices, orange juice is the most appreciated and used because of its flavor and high content of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the progress of vitamin C during storage. Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple, the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one day, two days, five and seven days). The storage of these juices under refrigeration conditions has determined percentage reductions of vitamin C content of these ones. Kiwi fruit and oranges are high in vitamin C, the results confirm that mixtures containing two fruits have a higher ascorbic acid than the other. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject clear juice en_US
dc.subject vitamin C en_US
dc.subject kivi fruit en_US
dc.subject orange en_US
dc.subject apples en_US
dc.title Correlation analysis between some physico-chemical parameters of some fruit juices en_US
dc.type Article en_US


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