椰子制品的保存与认证
Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication.
英文|2024|ISBN-10:3031646525|269页|Epub PDF（真）|14 MB 椰子是一种重要的经济作物，在世界热带和亚热带地区的岛屿和沿海生态系统中广泛种植。生化表征的新兴趋势突显了椰子及其产品的营养和营养重要性。然而，这些产品的短保质期严重限制了它们的市场潜力。椰子饮料，如椰子水、花序汁和椰奶，含有许多促进健康的营养素，尽管椰子饮料和产品的高度易腐性会导致收获后的重大损失。椰子加工行业采用的传统热技术会影响热敏营养素，并对产品的颜色和风味产生负面影响。生产商一直在寻找热技术的有效替代品，尽管大多数新兴的非热技术，如冷等离子体、臭氧、脉冲光、紫外光、脉冲电场和高压处理，都是实验室规模的。了解这些技术在工业规模上的实际应用非常重要。此外，分析这些新兴技术对产品质量、安全性和保质期延长的影响和应用也很重要。椰子产品的掺假率随着价格的上涨而上升，因此了解非破坏性工具在认证中的应用至关重要。本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。
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