Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
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- 作者：Jessie Usagaa ; David C. Mannsb ; Carmen I. Morarub ; Randy W. Worobob ; Olga I. Padilla-Zakourb ; oip1@cornell.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：UV light ; Apple juice ; Ascorbic acid ; Preservatives ; Escherichia coli 25922
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：9-16
- 全文大小：694 K
文摘
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Ascorbic acid, sorbate, and benzoate raise apple juice's absorption coefficient.
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Adding ascorbic acid, sorbate, and benzoate to apple juice decreases UV efficiency.
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UV radiation has a degradative effect on potassium sorbate in apple juice.
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Increasing ascorbic acid decreases inactivation rates of E. coli ATCC 25922.
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