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概要

• 論文の詳細を見る

• (1) Temporal changes in microorganisms were measured in Satsuma mandarin concentrated juice stored at -20°C. The number of microorganisms was reduced as the storage time progressed, and after 3 months it had declined to about one seventh, and after 6 months to about one eleventh. (2) Temporal changes in microorganisms were measured in various concentration of several fruit juices stored at -5°C, 0°C, 5°C and 10°C for 20 days. It was observed that the number of microorganisms increased in low concentration juice stored at 5°C and 10°C, but it tended to remain unchanged in juices stored at -5°C. (3) Quality changes were studied in Satsuma mandarin concentrated juice during storage in outdoor aseptic cold wall tank at 0°C for 18 months. Although a slight browing of juice developed and the microorganisms number increased a little, the product quality was judged to be marketable.

• 日本食品保蔵科学会の論文

著者

• 福本 治次

  愛媛県青果農業協同組合連合会

• 福谷 敬三

  愛媛県青果農業協同協同組合連合会研究開発部研究所

• 福谷 敬三

  愛媛県青果農業協同組合連合会研究開発部研究所

関連論文

• 柑橘類無殺菌果汁の殺菌と保蔵に対する高圧処理の効果
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• Changes in microorganism count and juice quality of freshly-squeezed, non-pasteurized Satsuma mandarin juice during cold storage.

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