Effects of Temperature on the Quality of Vacuum Concentrated Pear Juice and Construction of Quality Evaluation Model

YIN Ziying; ZHAO Jiangli; LIU Jinlong; ZHAO Guoqun; GUAN Junfeng

doi:10.13386/j.issn1002-0306.2023040199

Volume 45 Issue 6

Mar. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(6): 234-241. > DOI: 10.13386/j.issn1002-0306.2023040199

YIN Ziying, ZHAO Jiangli, LIU Jinlong, et al. Effects of Temperature on the Quality of Vacuum Concentrated Pear Juice and Construction of Quality Evaluation Model[J]. Science and Technology of Food Industry, 2024, 45(6): 234−241. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040199.

Citation:

PDF (1726 KB)

Effects of Temperature on the Quality of Vacuum Concentrated Pear Juice and Construction of Quality Evaluation Model

1.
College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050081, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang 050051, China

More Information

Received Date: April 20, 2023
Available Online: January 17, 2024

Graphical Abstract

Abstract

Abstract

Objective: To compare the quality of vacuum concentrated pear juice at different temperatures and construct a quality evaluation method for concentrated pear juice. Method: Fresh pear juice was concentrated under decompression condition (vacuum degree 0.005 MPa) at concentration temperatures of 50, 60, 70 and 80 ℃, respectively. The evaluation model of concentrated pear juice was constructed based on the browning degree, pH, total phenolic content, total flavonoid content, Fe³⁺reducing power, soluble sugar, organic acid and volatile components of the concentrated pear juice. Results: The content of tartaric acid, fumaric acid and pH decreased significantly with the increasing temperature, while the browning degree, total phenolic content, total flavonoid content, Fe³⁺reducing power, quinic acid, malic acid, citric acid increased significantly. The content of alcohols was the highest in concentrated pear juice of 50 ℃ (4.753 μg/mL), the esters was the highest in concentrated pear juice of 70 ℃ (2.808 μg/mL), the aldehydes and ketones were the highest in concentrated pear juice of 70 ℃ (12.478 μg/mL). This study obtained a model for evaluating the quality of concentrated pear juice and found that 70 ℃ was best vacuum concentration temperature for pear juice. Conclusion: The vacuum concentration temperature could affect the quality of concentrated pear juice, which could be well distinguished by the quality evaluation model. This study would provide references for the quality control of vacuum concentrated pear juice.
- vacuum concentration,
- concentration temperature,
- concentrated pear juice,
- quality,
- principal component analysis

FullText(HTML)

References (31)

References

[1]	思邈, 陈建明, 王爱廉, 等. 正渗透技术浓缩苹果汁过程中反向溶质扩散的研究[J]. 食品工业科技,2021,42(24):172−180. [SI M, CHEN J M, WANG A L, et al. Study of reverse solute flux in apple juice concentration by forward osmosis[J]. Science and Technology of Food Industry,2021,42(24):172−180.] SI M, CHEN J M, WANG A L, et al. Study of reverse solute flux in apple juice concentration by forward osmosis[J]. Science and Technology of Food Industry, 2021, 42（24）: 172−180.
[2]	魏娜, 晏梦溪, 吴佳, 等. 常压和真空浓缩鸡汤的微冻贮藏特性[J]. 肉类研究, 2020, 34(12):75-80. [WEI N, YAN M X, WU J, et al. Quality changes of chicken soup concentrated under atmospheric and vacuum conditions during superchilling storage[J]. Meat Research 2020, 34(12):75-80.] WEI N, YAN M X, WU J, et al. Quality changes of chicken soup concentrated under atmospheric and vacuum conditions during superchilling storage[J]. Meat Research 2020, 34（12）: 75-80.
[3]	DING Z X, FRANK G. F. Q, YUAN J J, et al. Concentration of apple juice with an intelligent freeze concentrator[J]. Journal of Food Engineering, 2019, 256:61−72.
[4]	朱丽, 李林强, 鱼喆喆, 等. 真空结合加热、冷冻浓缩羊奶理化品质分析[J]. 食品与发酵工业,2022,48(15):243−248. [ZHU L, LI L Q, YU Z Z, et al. Physicochemical quality of goat milk concentrated by vacuum combined with heating and freezing[J]. Food and Fermentation Industries,2022,48(15):243−248.] ZHU L, LI L Q, YU Z Z, et al. Physicochemical quality of goat milk concentrated by vacuum combined with heating and freezing[J]. Food and Fermentation Industries, 2022, 48（15）: 243−248.
[5]	何靖柳, 张秋霞, 刘杨, 等. 浓缩果汁浓缩方法的研究现状及展望[J]. 南方农机,2021,52(24):20−22. [HE J L, ZHANG Q X, LIU Y, et al. Research status and prospects of concentrated fruit juice concentration methods[J]. China Southern Agricultural Machinery,2021,52(24):20−22.] HE J L, ZHANG Q X, LIU Y, et al. Research status and prospects of concentrated fruit juice concentration methods[J]. China Southern Agricultural Machinery, 2021, 52（24）: 20−22.
[6]	曹培杰, 马艳弘, 崔晋, 等. 桑葚浓缩汁的制备工艺优化及其抗氧化活性[J]. 江苏农业科学,2019,47(17):204−209. [CAO P J, MA Y H, CUI J, et al. Optimization of preparation process and antioxidant activity of mulberry concentrated juice[J]. Jiangsu Agricultural Sciences,2019,47(17):204−209.] CAO P J, MA Y H, CUI J, et al. Optimization of preparation process and antioxidant activity of mulberry concentrated juice[J]. Jiangsu Agricultural Sciences, 2019, 47（17）: 204−209.
[7]	高欣月, 万金庆, 厉建国, 等. 两种浓缩工艺对苹果浊汁贮藏期品质及抗氧化活性的影响[J]. 食品与发酵工业,2020,46(14):114−120,135. [GAO X Y, WAN J Q, LI J G, et al. Effect of different concentration processes on quality and antioxidant activity of apple turbid juice[J]. Food and Fermentation Industries,2020,46(14):114−120,135.] GAO X Y, WAN J Q, LI J G, et al. Effect of different concentration processes on quality and antioxidant activity of apple turbid juice[J]. Food and Fermentation Industries, 2020, 46（14）: 114−120,135.
[8]	赵尔民, 王学连, 张民. 浓缩枇杷清汁的加工工艺研究[J]. 农产品加工,2020(22):51−55,59. [ZHAO E M, WANG X L, ZHANG M. Study on the processing technology of concentrated loquat juice[J]. Farm Products Processing,2020(22):51−55,59.] ZHAO E M, WANG X L, ZHANG M. Study on the processing technology of concentrated loquat juice[J]. Farm Products Processing, 2020（22）: 51−55,59.
[9]	李靖靖, 李红梅. 温度对浓缩加工苹果汁过程中抗氧化成分的影响[J]. 农产品加工,2018(14):42−44. [LI J J, LI H M. Effect of temperature on antioxidant content in the process of concentrated processing of apple juice[J]. Farm Products Processing,2018(14):42−44.] LI J J, LI H M. Effect of temperature on antioxidant content in the process of concentrated processing of apple juice[J]. Farm Products Processing, 2018（14）: 42−44.
[10]	朱金艳, 李莉, 张建丽. 浓缩工艺对蓝莓汁营养成分的影响[J]. 新农业,2017(11):6−7. [ZHU J Y, LI L, ZHANG J L. Effect of concentration process on the nutritional components of blueberry juice[J]. Modern Agriculture,2017(11):6−7.] ZHU J Y, LI L, ZHANG J L. Effect of concentration process on the nutritional components of blueberry juice[J]. Modern Agriculture, 2017（11）: 6−7.
[11]	袁江, 李甲明, 张绍铃等. 不同品种梨汁贮藏过程中美拉德反应特性[J]. 果树学报,2014,31(5):939−945. [YUAN J, LI M J, ZHANG J L, et al. Study on non-enzymatic browning of pear juice of different cultivars in storage[J]. Journal of Fruit Science,2014,31(5):939−945.] YUAN J, LI M J, ZHANG J L, et al. Study on non-enzymatic browning of pear juice of different cultivars in storage[J]. Journal of Fruit Science, 2014, 31（5）: 939−945.
[12]	闫春晓, 周聪, 王德华, 等. 基于主成分分析玫瑰露酒感官特征与偏好性关系[J]. 食品研究与开发,2023,44(1):83−88. [YAN C X, ZHOU C, WANG D H, et al. Relationship between sensory characteristics and preference of rose lujiu based on principal component analysis[J]. Food Research and Development,2023,44(1):83−88.] YAN C X, ZHOU C, WANG D H, et al. Relationship between sensory characteristics and preference of rose lujiu based on principal component analysis[J]. Food Research and Development, 2023, 44（1）: 83−88.
[13]	范声浓, 李华东, 王烁衡, 等. 基于IDW和因子分析的海南省火龙果园土壤养分空间分布预测[J]. 西南农业学报,2023,36(3):602−611. [FAN S N, LI H D, WANG S H, et al. Prediction of spatial distribution of soil nutrients in pitaya orchards in Hainan province based on IDW and factor analysis[J]. Southwest China Journal of Agricultural Sciences, 2023, 36(3):602−611.] FAN S N, LI H D, WANG S H, et al. Prediction of spatial distribution of soil nutrients in pitaya orchards in Hainan province based on IDW and factor analysis[J]. Southwest China Journal of Agricultural Sciences, 2023, 36（3）: 602−611.
[14]	张娅, 石方剑, 杨有仙. 福林-酚比色法测定葡萄烈酒中总多酚含量的研究[J]. 中国酿造, 2017, 36(10):163−166. [ZHANG Y, SHI F J, YANG Y X. Determination of the total polyphenols content in grape spirits by Folin-ciocalteu colorimetry method[J]. China Brewing, 2017, 36(10):163−166.] ZHANG Y, SHI F J, YANG Y X. Determination of the total polyphenols content in grape spirits by Folin-ciocalteu colorimetry method[J]. China Brewing, 2017, 36（10）: 163−166.
[15]	杨彩媚, 林泽燕, 邹毅辉. 风柜斗草发酵液总黄酮含量与抗氧化活性研究[J]. 包头医学院学报,2018,34(12):72−74. [YANG C M, YANG Z Y, ZOU Y H. Total flavonoid contents and antioxidant activities of fermented Sarcopyramis nepalensis Wall[J]. Journal of Baotou Medical College,2018,34(12):72−74.] YANG C M, YANG Z Y, ZOU Y H. Total flavonoid contents and antioxidant activities of fermented Sarcopyramis nepalensis Wall[J]. Journal of Baotou Medical College, 2018, 34（12）: 72−74.
[16]	魏金凤, 张亚娴, 王学标, 等. 三种果蔬褐变机制及其防止初探[J]. 河南大学学报(医学版),2016,35(4):240−243,282. [WEI J F, ZHANG Y X, WANG X B, et al. A study on the mechanism and prevention of browning of three fruits and vegetables[J]. Journal of Henan University (Medical Edition),2016,35(4):240−243,282.] WEI J F, ZHANG Y X, WANG X B, et al. A study on the mechanism and prevention of browning of three fruits and vegetables[J]. Journal of Henan University （Medical Edition）, 2016, 35（4）: 240−243,282.
[17]	熊思瑞, 郭玉媛, 张智勇, 等. 抑制苹果梨汁酶促褐变的研究[J]. 延边大学学报(自然科学版),2021,47(2):165−169,188. [XIONG S R, GUO Y Y, ZHANG Z Y, et al. Study on inhibiting enzymatic browning of apple-pear juice[J]. Journal of Yanbian University (Natural Science Edition),2021,47(2):165−169,188.] XIONG S R, GUO Y Y, ZHANG Z Y, et al. Study on inhibiting enzymatic browning of apple-pear juice[J]. Journal of Yanbian University （Natural Science Edition）, 2021, 47（2）: 165−169,188.
[18]	徐红雨, 鞠葛金悦, 肖更生, 等. 浓缩方式对枸杞汁品质的影响[J]. 食品研究与开发,2021,42(24):50−58. [XU H Y, JUGE J Y, XIAO G S, et al. Effect of concentration methods on the quality of Lycium barbarum L. juice[J]. Food Research and Development,2021,42(24):50−58.] XU H Y, JUGE J Y, XIAO G S, et al. Effect of concentration methods on the quality of Lycium barbarum L. juice[J]. Food Research and Development, 2021, 42（24）: 50−58.
[19]	李慧琳, 高伟, 姚淑敏, 等. 制干温度对“果汁杏干”品质的影响[J]. 曲阜师范大学学报(自然科学版),2022,48(1):100−105. [LI H L, GAO W, YAO S M, et al. Effect of dehydration temperature on the quality of “juice dried apricot”[J]. Journal of Qufu Normal University (Natural Science),2022,48(1):100−105.] LI H L, GAO W, YAO S M, et al. Effect of dehydration temperature on the quality of “juice dried apricot”[J]. Journal of Qufu Normal University （Natural Science）, 2022, 48（1）: 100−105.
[20]	曹少谦, 刘亮, 潘思轶. 血橙果汁贮藏过程中品质变化研究[J]. 食品科学, 2011, 32(2):297−301. [CAO S Q, LIU L, PAN S Y. Quality changes of blood orange juice during storage[J]. Food Science, 2011, 32(2):297−301.] CAO S Q, LIU L, PAN S Y. Quality changes of blood orange juice during storage[J]. Food Science, 2011, 32（2）: 297−301.
[21]	崔霖芸, 陈哲洪, 谢娟等. 野木瓜果汁非酶褐变析因研究[J]. 食品科技,2017,42(12):99−102. [CUI L Y, CHEN Z H, XIE J, et al. Factors analysis on non-enzymatic browning of Stauntonia Chinensis juice during storage[J]. Food Science and Technology,2017,42(12):99−102.] CUI L Y, CHEN Z H, XIE J, et al. Factors analysis on non-enzymatic browning of Stauntonia Chinensis juice during storage[J]. Food Science and Technology, 2017, 42（12）: 99−102.
[22]	苏永平, 倪斌, 杨阳, 等. 有机酸对酒醅中挥发性风味物质组成的影响研究[J]. 中国测试,2022,48(S1):102−107. [SU Y P,NI B,YANG Y,et al. Effect of different organic acids on volatile flavor components in fermented grains[J]. China Measurement & Test, 2022, 48(S1):102−107.] SU Y P, NI B, YANG Y, et al. Effect of different organic acids on volatile flavor components in fermented grains[J]. China Measurement & Test, 2022, 48（S1）: 102−107.
[23]	李莉峰, 叶春苗, 韩艳秋. 南果梨酒发酵工艺优化及其主要香气成分变化分析[J]. 保鲜与加工,2018,18(1):64−70. [LI L F, YE C M, HAN Y Q. Optimization of fermentation technology and analysis of the changes of main aroma components of Nanguo pear wine[J]. Storage and Process,2018,18(1):64−70.] LI L F, YE C M, HAN Y Q. Optimization of fermentation technology and analysis of the changes of main aroma components of Nanguo pear wine[J]. Storage and Process, 2018, 18（1）: 64−70.
[24]	宋欣芫, 李洁春, 杨学山, 等. 不同复配比例对早酥梨-猕猴桃复合果酒香气化合物的影响[J]. 食品与发酵科技,2021,57(4):39−50. [SONG X W, LI J C, YANG X S, et al. Effects of different blended ratios on aroma compounds of Zaosu pear-kiwi mixed fruit wine[J]. Food and Fermentation Sciences & Technology,2021,57(4):39−50.] SONG X W, LI J C, YANG X S, et al. Effects of different blended ratios on aroma compounds of Zaosu pear-kiwi mixed fruit wine[J]. Food and Fermentation Sciences & Technology, 2021, 57（4）: 39−50.
[25]	陈颖, 李凯, 杨丽维, 等. ‘雪花'梨香气成分研究[J]. 中国果树,2017(6):15−19. [CHEN Y, LI K, YANG L W, et al. Study on aroma components of 'Xuehua' pear[J]. China Fruits,2017(6):15−19.] CHEN Y, LI K, YANG L W, et al. Study on aroma components of 'Xuehua' pear[J]. China Fruits, 2017（6）: 15−19.
[26]	孟宏昌. 蒸煮工艺对砀山梨汁香气组成的影响[J]. 食品与发酵工业,2013,39(4):142−145. [MENG H C. Research of the effect of cooking technology on aromatic composition of Dangshan pear juice[J]. Food and Fermentation Industries,2013,39(4):142−145.] MENG H C. Research of the effect of cooking technology on aromatic composition of Dangshan pear juice[J]. Food and Fermentation Industries, 2013, 39（4）: 142−145.
[27]	KANG W H, LI Y, XU Y, et al. Characterization of aroma compounds in Chinese bayberry ( Myrica rubra sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)[J]. Journal of Food Science,2012,77(10):C1030−C1035.
[28]	李婷婷, 黄名正, 唐维媛, 等. 刺梨汁中挥发性成分测定及其呈香贡献分析[J]. 食品与发酵工业,2021,47(4):237−246. [LI T T, HUANG M Z, TANG W Y, et al. Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J]. Food and Fermentation Industries,2021,47(4):237−246.] LI T T, HUANG M Z, TANG W Y, et al. Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J]. Food and Fermentation Industries, 2021, 47（4）: 237−246.
[29]	LIN J T, LIU S C, HU C C, et al. Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis) kernel[J]. Food Chemistry,2016,190:520−528. doi: 10.1016/j.foodchem.2015.06.004
[30]	白宇皓, 李超, 杨志国, 等. 梨多酚氧化酶特性与酶促褐变抑制研究进展[J]. 食品科技,2022,47(2):75−81. [BAI Y H, LI C, YANG Z G, et al. Advances in polyphenol oxidase properties and enzymatic browning inhibition of pear[J]. Food Science and Technology,2022,47(2):75−81.] BAI Y H, LI C, YANG Z G, et al. Advances in polyphenol oxidase properties and enzymatic browning inhibition of pear[J]. Food Science and Technology, 2022, 47（2）: 75−81.
[31]	李靖, 王嘉祥, 陈欢, 等. 超高压与热杀菌对刺梨汁贮藏期品质影响的比较[J]. 食品科学,2022(15):101−108. [LI J, WANG J X, CHEN H, et al. Comparison of the effects of ultra-high pressure and thermal processing on quality changes of rosa roxburghii juice during storage[J]. Food Science,2022(15):101−108.] doi: 10.7506/spkx1002-6630-20210807-093 LI J, WANG J X, CHEN H, et al. Comparison of the effects of ultra-high pressure and thermal processing on quality changes of rosa roxburghii juice during storage[J]. Food Science, 2022（15）: 101−108. doi: 10.7506/spkx1002-6630-20210807-093

[1]	CHEN Jiangkui, LI Jing, YIN Chunyan, LIAN Qimeng, YE Jia. Effects of Four Kinds of Antioxidants on the Oxidative Stability of Xanthoceras sorbifolia Bunge Oil and Analysis of Its Fatty Acid Compositions[J]. Science and Technology of Food Industry, 2022, 43(12): 70-76. DOI: 10.13386/j.issn1002-0306.2021090033
[2]	LI Yuan-yuan, PAN Ling, ZHANG Yan. Effects of natural antioxidants on the oxidative stability and flavor characteristics of peanut oil[J]. Science and Technology of Food Industry, 2018, 39(5): 241-249.
[3]	WU Chen, CHEN Yi, MEI Jiang, ZHANG Zhi-hong, WANG Yu-ting. Studies of oxidative stability and the mechanisms of antioxidants in emulsions[J]. Science and Technology of Food Industry, 2015, (24): 380-384. DOI: 10.13386/j.issn1002-0306.2015.24.075
[4]	LEI Jing-ling, ZHAO Zhong-xing, WANG Chao-yang, ZHU Chang-jie, FENG Li-jin, LU Qiang-ji. Study on thermal stability and thermal inactivation kinetics of immobilized earthworm fibrinolytic enzyme[J]. Science and Technology of Food Industry, 2015, (21): 107-110. DOI: 10.13386/j.issn1002-0306.2015.21.013
[5]	MIAO Sen, WANG Lu, WANG Xiao-biao, QI Tian, ZHAO Zhi-wei, WU Yun. Research of the influence factors of thermal stability of Fresh Mare's Milk[J]. Science and Technology of Food Industry, 2015, (15): 213-218. DOI: 10.13386/j.issn1002-0306.2015.15.036
[6]	WANG Meng, DU Bing, CAO Wei. Research of activity and thermal stability of GOD in jujube and buckwheat honeys[J]. Science and Technology of Food Industry, 2015, (09): 83-86. DOI: 10.13386/j.issn1002-0306.2015.09.009
[7]	LIU Li-li, LI Si-dong, TANG Bing, YANG Xi-hong, LI Pu-wang, YANG Zi-ming. Study on the thermal stability of chitosan/gelatin composite films for food preservation[J]. Science and Technology of Food Industry, 2014, (08): 310-312. DOI: 10.13386/j.issn1002-0306.2014.08.062
[8]	Enzymatic characteristics and thermal stability model of polyphenol oxidase from potato[J]. Science and Technology of Food Industry, 2012, (19): 92-96. DOI: 10.13386/j.issn1002-0306.2012.19.035
[9]	Study on screening of efficient multiple antioxidants and stability of algal oil[J]. Science and Technology of Food Industry, 2012, (18): 318-321. DOI: 10.13386/j.issn1002-0306.2012.18.046
[10]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(11)

1.	杨集镪，曾穗雯. 原子荧光光谱仪测定食品中汞含量的研究. 食品安全导刊. 2023(01): 111-113 .
2.	程梦蓉，蒋国振，王婧，吴静，姬玲霞. 直接测汞仪测定大米粉中总汞含量的不确定度评定. 粮食与食品工业. 2023(03): 53-58 .
3.	梁良，杜雨馨，杨子建. 基于支持向量机的多环芳烃光谱定量分析. 激光杂志. 2023(06): 220-224 .
4.	金凯. 测汞仪直接测定水中汞的不确定度评定. 现代食品. 2023(23): 166-169 .
5.	赵忠良. 原子荧光仪在地质矿物硒元素测定中的应用. 化工管理. 2022(18): 103-105 .
6.	姚成虎，王滢，杨启鹏，洪成山，王岁岁，孙涓，毛小庆. 电感耦合等离子质谱法测定蟹黄中4种重金属含量的不确定度评定. 现代农业科技. 2022(18): 155-159+164 .
7.	张阔，冯金奎，鄂立军. 照度测量不确定度研究. 中国特种设备安全. 2022(10): 22-25+41 .
8.	王娟，华蓉，游金坤，邓雅元，孙达锋，杨璐敏，吴素蕊. 影响食用菌总汞含量测定准确度的关键技术探索. 中国食用菌. 2022(11): 60-66 .
9.	贺璐，郑静. 电感耦合等离子体发射光谱法测定食品中钙、镁、磷、铁、锌、锰含量的不确定度评定. 化学分析计量. 2022(12): 83-87 .
10.	李娟，辜芸，谭洪涛，周鸿. 婴幼儿食品中总汞含量检测方法的研究. 实验与检验医学. 2022(05): 524-525+546 .
11.	程君，卢嘉砾，余松柏. 催化热解-冷原子吸收分光光度法测定石膏中总汞的不确定度评定. 中国水泥. 2022(S1): 16-21 .