| Abstrakt: |
Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoides seed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of the E. ulmoides seed oil-apple juice compound beverage were measured during the storage at 20 °C, 30 °C and 40 °C, and the quality changes of compound beverage treated with two sterilization methods during storage was studied. With sensory quality as an indicator, the predictive effects of chemical reaction kinetics and Q10 model on the shelf-life of compound beverage were compared. The results showed that no microorganism in the compound beverage treated by the two methods was found, but the quality of compound beverage showed a downward trend. Low temperature plasma could slow down the decline rate, and made the samples keep higher stability. The chemical reaction kinetics model could provide more stable prediction accuracy. The shelf-life of samples treated by heat and low temperature plasma treatment at 4 °C and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d, respectively. Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value of E. ulmoides seed oil-apple juice compound beverages, and obtaining a longer shelf-life. [ABSTRACT FROM AUTHOR] |
