پديد آورنده :
پيرزاده، راحله
عنوان :
تلخي زدايي از آب ليموشيرين با استفاده از آنزيم هاي طبيعي موجود در مركبات
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده،107ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، جواد كرامت
استاد مشاور :
محمد فضيلتي، مهدي كديور
توصيفگر ها :
ليمونين , تلخي تاخيري , نانو ذرات اكسيدروي , نانو ذرات اكسيد نقره , سولفات روي
تاريخ نمايه سازي :
3/12/89
استاد داور :
امير حسين گلي، عباس همت
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Debittering of Sweet Lime Juice with Nutural Citrus Enzymes Raheleh Pirzadeh r pirzadeh@ag iut ac ir October 9 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Mohamad Shahedi shahedim@cc iut ac ir Javad Keramat keramat@cc iut ac ir Abstract The most important aspect of citrus juice after extraction is bitter taste which is not acceptable for consumers This phenomenon is known as delayed bitterness and resulted of Limonoid compounds In compare with of the citrus fruits amount of Limonin in Sweet lime is much higher which is due to late expression of Limonin glucosyltransferase gene In this study to reduce and mask the bitterness of Sweet lime juice it was mixed with different rates of Satsuma mandarin Valencia orange and Pine apple juice The effects of the presence of Limonin glucosyltransferas in this citrus juice on Limonin D ring lacton the precursor of Limonin were studied High performance liquid chromatography C18 column a UV vis detector and mobile phases was acetonitrile deionised water 32 68 flow rate 0 9 ml min was used to determine the amount of Limonin in mixtures The results showed that Satsuma mandarin and Valencia orange juice had a good ability to reduce Limonin content Addition of Pine apple juice show higher quality to mask the bitterness than the other juices but had no effect on reducing of Limonin All mixture juices showed less bitterness in compare with packed pasteurized grape fruit juice purchase from Iranian market Since higher temperature induce Limonin formation in the citrus juice pasteurization temperature was redused to 55 60 C lower pasteurization temperature coused higher total count in the juices in order to control microbial load nanoparticles of Zinc oxide were added to the mixtures Antimicrobial effects of addition of zinc oxide nanoparticles silver oxide nano paricels and bulk form of Zinc sulfate were studied Silver oxide nanoparticles had the higher ability against microbial load Acidophil bacteria total yeast and mold than Zinc oxide nanoparticles and bulk form of Zinc sulfate had less ability against microbial load p 0 01 The better retention of color greenness and lightness was obtained when Zinc oxide nanoparticles were added in compare with bulk form of Zinc sulfate P 0 01 addition of both compounds show a better color than the blank On the other hand using of zinc oxide nanoparticles reduce microbial load of the citrus juice could save the energy cost of production The interesting result was observed that after keeping the Sweet lime juice pasteurizated in 55 60 C and after adding of the zinc oxide nanoparticles in 4 C for 4 5 weeks the bitter taste was disappeared Key Words Limonin sweet Lime Juice delayed bitterness Zinc oxide Nanoparticle Silver Oxide Nanoparticle Zince Sulfate
استاد راهنما :
محمد شاهدي، جواد كرامت
استاد مشاور :
محمد فضيلتي، مهدي كديور
استاد داور :
امير حسين گلي، عباس همت
