臺灣博碩士論文加值系統

楊桃汁在逆滲透過程中約可去除6% 的草酸,提高操作濃度可增加草酸去除
率。總體而言,楊桃經榨汁、離心、超過濾、逆滲透及冷凍-解凍後可去除
50%以上的草酸。去草酸楊桃汁官能品評接受性良好,並且整個去草酸過程
可回收 95%之溶質;殺菌及貯藏期間楊桃汁色澤的黃色度,紅色度及褐變指
標上升。經不同濃縮方法濃縮至相同濃度再經冷凍-解凍,不同濃縮方法並
不影響草酸去除效果; 以蒸發濃縮至60 Brix置於25℃及4℃, 可結晶析出
55%及71%的草酸, 但官能品評上香氣接受性較差。

The sour carambola juice could be reduced 6% of oxalic acid
in RO process. The higher operational temperature is,the
more oxalic acid is moved. Overall, the oxalic acid could be
50% through extraction, centrifugation, ultrafiltration, RO and
freezing-thawing operations. The sensory evaluation of oxalic
acid reduced acrambola juice was well accepted. It could be
retained 95% solute thruough all the oxalic-acid reduced
operations. A value, b value and browning index increased during
sterilization and storage. The oxalic-acid reducing effect
didn't be affected by evaporation or RO concentration. 55% and
71% of oxalic acid could be removed of 60 Brix concentration
after evaporation at 25 ℃ and 4 ℃.