文章基本信息

标题：The Effect of Temperature on the Color and Turbidity Stability of Sour Cherry Juice and Concentrate
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作者：Sedat Velioğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：1
出版社：Association of Food Technology, Turkey
摘要：This study was conducted to evaluate the effects of heat, which is applied during various processing steps, on color density, polymeric color and turbidity of sour cherry juice and concentrate. The results showed that processing steps such as pasteurization and evaporation should be carried out under mild temperature conditions. The warm products has to be cooled immediately after they are produced and then stored cold conditions.