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Study on Browning Inhibition of Pear Juice by Liquid Nitrogen Injection

Yang Gong-ming

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Abstract

Browning often occurs during pear beating. This study was aimed to investigate the browning inhibition of pear juice by injecting liquid nitrogen during beating. The color of pear juice, browning index, PPO activity as well as VC content were compared under two different beating methods of liquid nitrogen beating and common beating. The results showed that the PPO activity of pear juice beaten together with liquid nitrogen was reduced and hence the browning could be inhibited. Liquid nitrogen injection was capable of preserving more VC and improving the quality of product as welll.

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What this paper is about

Browning often occurs during pear beating. This study was aimed to investigate the browning inhibition of pear juice by injecting liquid nitrogen during beating. The color of pear juice, browning index, PPO activity as well as VC content were compared under two different beating methods of liquid nitrogen beating and common beating. The results showed that the PPO activity of pear juice beaten together with liquid nitrogen was reduced and hence the browning could be inhibited. Liquid nitrogen injection was capable of preserving more VC and improving the quality of product as welll.

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Available abstract

Browning often occurs during pear beating. This study was aimed to investigate the browning inhibition of pear juice by injecting liquid nitrogen during beating. The color of pear juice, browning index, PPO activity as well as VC content were compared under two different beating methods of liquid nitrogen beating and common beating. The results showed that the PPO activity of pear juice beaten together with liquid nitrogen was reduced and hence the browning could be inhibited. Liquid nitrogen injection was capable of preserving more VC and improving the quality of product as welll.

Key concepts: Browning, PEAR, Chemistry, Liquid nitrogen, Food science, Nitrogen, Fruit juice, Botany

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