| 摘要 | 第5-8页 |
| ABSTRACT | 第8-11页 |
| TABLE OF CONTENTS | 第12-18页 |
| LIST OF TABLES | 第18-20页 |
| LIST OF FIGURES | 第20-22页 |
| LIST OF ABBREVIATION | 第22-24页 |
| Chapter 1 INTRODUCTION AND REVIEW OF LITERATURTES | 第24-45页 |
| 1.1 Background | 第24页 |
| 1.2 Grapefruit | 第24-26页 |
| 1.2.1 Health Benefits of grapefruit | 第24-26页 |
| 1.3 Grapefruit production and market value | 第26页 |
| 1.4 Processing methods | 第26-29页 |
| 1.5 Effects of thermal and non-thermal processing methods | 第29-38页 |
| 1.5.1 Thermal technologies | 第29-30页 |
| 1.5.2 Non-thermal technologies | 第30页 |
| 1.5.3 Ultrasound | 第30-37页 |
| 1.5.3.1 Working principles | 第31-32页 |
| 1.5.3.2 Effects of ultrasound on juices | 第32-33页 |
| 1.5.3.3 Effects of ultrasound on food nutrients | 第33-34页 |
| 1.5.3.4 Effects of ultrasound on enzyme inactivation | 第34-35页 |
| 1.5.3.5 Effects of ultrasound on microbes | 第35-37页 |
| 1.5.4 Modes of ultrasound processing | 第37-38页 |
| 1.5.4.1 Thermosonication (TS) | 第37页 |
| 1.5.4.2 Manosonication | 第37页 |
| 1.5.4.3 Manothermosonication (MTS) | 第37-38页 |
| 1.6 Pulsed electric fields | 第38-40页 |
| 1.7 High pressure processing (HPP) | 第40-41页 |
| 1.8 Combination of sonication and PEF | 第41-42页 |
| 1.9 Combination of sonication and heat (thermosonication) | 第42页 |
| 1.10 Needs for the projects | 第42-43页 |
| 1.11 Objectives | 第43-45页 |
| Chapter 2 EFFECTS OF ULTRASOUND TREATMENTS ON QUALITY OF GRAPEFRUIT JUICE | 第45-56页 |
| 2.1 Introduction | 第45-46页 |
| 2.2 Materials and methods | 第46-50页 |
| 2.2.1 Chemicals | 第46页 |
| 2.2.2 Preparation of grapefruit juice | 第46页 |
| 2.2.3 Ultrasound treatments | 第46-47页 |
| 2.2.4 Determination of pH, total soluble solids (oBrix) and acidity | 第47页 |
| 2.2.5 Determination of electrical conductivity and cloud value | 第47-48页 |
| 2.2.6 Determination of non-enzymatic browning (NEB) and color value | 第48页 |
| 2.2.7 Determination of ascorbic acid | 第48页 |
| 2.2.8 Determination of contents of total phenolics, flavonoids and flavonols | 第48-49页 |
| 2.2.9 Determination of DPPH free radical scavenging activity | 第49页 |
| 2.2.10 Determination of antioxidant capacity | 第49-50页 |
| 2.2.11 Statistical analysis | 第50页 |
| 2.3 Results and discussion | 第50-54页 |
| 2.3.1 Effect of sonication on pH, acidity, oBrix and EC | 第50-51页 |
| 2.3.2 Effect of sonication on cloud value | 第51页 |
| 2.3.3 Effect of sonication on NEB and color attributes | 第51-52页 |
| 2.3.4 Effect of sonication on ascorbic acid | 第52-53页 |
| 2.3.5 Effect of sonication on total phenols, total flavonoids and total flavonols | 第53页 |
| 2.3.6 Effect of sonication on DPPH free radical scavenging activity and antioxidant capacity | 第53-54页 |
| 2.3.7 Principal Component Analysis (PCA) | 第54页 |
| 2.4 Chapter conclusions | 第54-56页 |
| Chapter 3 A POTENTIAL OF ULTRASOUND ON MINERALS, MICROORGANISMS, PHENOLICS AND COLORING PIGMENTS OF GRAPEFRUIT JUICE | 第56-70页 |
| 3.1 Introduction | 第56-57页 |
| 3.2 Material and methods | 第57-61页 |
| 3.2.1 Chemicals and reagents | 第57页 |
| 3.2.2 Grapefruit juice preparation | 第57页 |
| 3.2.3 Ultrasound treatments | 第57页 |
| 3.2.4 Determination of mineral elements | 第57-58页 |
| 3.2.5 Determination of viscosity | 第58页 |
| 3.2.6 Determination of lycopene | 第58页 |
| 3.2.7 Determination of total anthocyanins | 第58-59页 |
| 3.2.8 Determination of total carotenoids | 第59页 |
| 3.2.9 Determination of microbiological analysis | 第59-60页 |
| 3.2.10 Determination of contents of sugars | 第60页 |
| 3.2.11 Polyphenolic compounds | 第60-61页 |
| 3.2.12 Statistical analysis | 第61页 |
| 3.3 Results and discussion | 第61-68页 |
| 3.3.1 Effects of ultrasound treatment on mineral elements | 第61页 |
| 3.3.2 Effects of ultrasound treatment on viscosity | 第61-62页 |
| 3.3.3 Effects of ultrasound treatment on lycopene | 第62-63页 |
| 3.3.4 Effects of ultrasound treatments on total anthocyanins and total carotenoids40 | 第63页 |
| 3.3.5 Effects of ultrasound treatments on total carotenoids | 第63-64页 |
| 3.3.6 Effects of ultrasound treatment on microbes | 第64-66页 |
| 3.3.7 Effects of ultrasound treatment on contents of sugars | 第66-67页 |
| 3.3.8 Effects of ultrasound treatment on polyphenolics composition | 第67-68页 |
| 3.3.9 Principal Component Analysis (PCA) | 第68页 |
| 3.4 Chapter conclusions | 第68-70页 |
| Chapter 4 INFLUENCE OF POWER ULTRASOUND ON THE QUALIY PARAMETERS OF GRAPEFRUIT JUICE DURING STORAGE | 第70-80页 |
| 4.1 Introduction | 第70-71页 |
| 4.2 Materials and Methods | 第71-72页 |
| 4.2.1 Chemicals | 第71页 |
| 4.2.2 Preparation of grapefruit juice | 第71页 |
| 4.2.3 Ultrasound treatments | 第71页 |
| 4.2.4 Packaging and storage | 第71页 |
| 4.2.5 Determination of pH, total soluble solids (oBrix) and acidity | 第71页 |
| 4.2.6 Determination of electrical conductivity and cloud value | 第71页 |
| 4.2.7 Determination of color value and NEB | 第71页 |
| 4.2.8 Determination of contents of total phenolics, flavonoids and flavonols | 第71-72页 |
| 4.2.9 Determination of DPPH free radical scavenging activity | 第72页 |
| 4.2.10 Determination of total antioxidant capacity | 第72页 |
| 4.2.11 Statistical analysis | 第72页 |
| 4.3 Results and discussion | 第72-79页 |
| 4.3.1 Effect of ultrasound and storage on quality parameters of grapefruit juice | 第72-79页 |
| 4.3.1.1 pH, acidity, oBrix and EC | 第72-73页 |
| 4.3.1.2 Cloud value | 第73-74页 |
| 4.3.1.3 Hunter color values | 第74-75页 |
| 4.3.1.4 Non-enzymatic browning (NEB) | 第75-76页 |
| 4.3.1.5 Total phenolics compounds, total flavonoids, total flavonols, DPPH free radical scavenging activity and total antioxidant capacity | 第76-79页 |
| 4.4 Chapter conclusion | 第79-80页 |
| Chapter 5 INFLUENCE OF DIFFERENT PULSED ELECTRIC FIELD STRENGHTS ON THE QUALITY OF THE GRAPEFRUIT JUICE | 第80-90页 |
| 5.1 Introduction | 第80-81页 |
| 5.2 Materials and methods | 第81-82页 |
| 5.2.1 Chemicals | 第81页 |
| 5.2.2 Grapefruit juice preparation | 第81页 |
| 5.2.3 The PEF treatment | 第81页 |
| 5.2.4 Determination of cloud value, NEB and viscosity | 第81-82页 |
| 5.2.5 Determination of microbiological analysis | 第82页 |
| 5.2.6 Determination of total antioxidant capacity | 第82页 |
| 5.2.7 Determination of DPPH radical scavenging activity | 第82页 |
| 5.2.8 Determination of total phenolics | 第82页 |
| 5.2.9 Determination of total anthocyanins and total carotenoids | 第82页 |
| 5.2.10 Determination of oBrix, pH, electrical conductivity and titratable acidity | 第82页 |
| 5.2.11 Determination of sugars | 第82页 |
| 5.2.12 Determination of hunter color values | 第82页 |
| 5.2.13 Statistical analysis | 第82页 |
| 5.3 Results and discussions | 第82-89页 |
| 5.3.1 Effects of PEF treatment on cloud value, NEB and viscosity | 第82-84页 |
| 5.3.2 Effects of PEF treatment on microbes | 第84页 |
| 5.3.3 Effects of PEF treatment on DPPH free radical scavenging activity, total antioxidant capacity and total phenolics | 第84-85页 |
| 5.3.4 Effects of PEF treatment on total carotenoids and total anthocyanins | 第85-86页 |
| 5.3.5 Effects of PEF treatment on oBrix, pH, EC, titratable acidity, sugar contents (fructose, glucose, sucrose) and hunter color values | 第86-87页 |
| 5.3.6 Principle Component analysis | 第87-89页 |
| 5.4 Chapter conclusion | 第89-90页 |
| Chapter 6 COMBINED EFFECTS OF SONICATION AND PULSED ELECTRIC FIELD ON SELECTED QUALITY PARAMETERS OF GRAPEFRUIT JUICE | 第90-100页 |
| 6.1 Introduction | 第90-91页 |
| 6.2 Materials and methods | 第91-92页 |
| 6.2.1 Preparation of grapefruit juice | 第91页 |
| 6.2.2 PEF and sonication treatments | 第91页 |
| 6.2.3 Determination of titratable acidity soluble solids (oBrix) and pH | 第91-92页 |
| 6.2.4 Determination of electrical conductivity, cloud value and NEB | 第92页 |
| 6.2.5 Determination of viscosity and color analysis | 第92页 |
| 6.2.6 Determination of DPPH radical scavenging activity and antioxidant capacity | 第92页 |
| 6.2.7 Determination of contents of total flavonoids, total flavonols and total phenolics | 第92页 |
| 6.2.8 Chemicals | 第92页 |
| 6.2.9 Statistical analysis | 第92页 |
| 6.3 Results and Discussion | 第92-98页 |
| 6.3.1 Effects on oBrix, titratable acidity, pH and EC | 第92-93页 |
| 6.3.2 Effects on cloud value and NEB | 第93-94页 |
| 6.3.3 Effects on viscosity and color attributes | 第94-96页 |
| 6.3.4 Effects on DPPH free radical scavenging activity and antioxidant capacity | 第96-97页 |
| 6.3.5 Effects on total flavonoids, total flavonols and total phenols | 第97-98页 |
| 6.3.6 Principal Component Analysis (PCA) | 第98页 |
| 6.4 Chapter conclusions | 第98-100页 |
| Chapter 7 THERMOSONICATION: A POTENTIAL TECHNIQUE THAT INFLUENCE THE QUALITY OF GRAPEFRUIT JUICE | 第100-114页 |
| 7.1 Introduction | 第100页 |
| 7.2 Material and methods | 第100-102页 |
| 7.2.1 Chemicals | 第100-101页 |
| 7.2.2 Preparation of grapefruit juice | 第101页 |
| 7.2.3 Thermosonication (TS) treatments | 第101页 |
| 7.2.4 Determination of microbiological analysis | 第101页 |
| 7.2.5 Determination of pectin methylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) residual activity | 第101-102页 |
| 7.2.6 Determination of electrical conductivity, cloud value, NEB and viscosity | 第102页 |
| 7.2.7 Determination of total carotenoids and color attributes | 第102页 |
| 7.2.8 Determination of DPPH radical scavenging activity and total antioxidant capacity | 第102页 |
| 7.2.9 Determination of contents of total phenols, total flavonoids and total flavonols | 第102页 |
| 7.2.10 Statistical analysis | 第102页 |
| 7.3 Results and discussion | 第102-113页 |
| 7.3.1 Effects of TS treatment on microbes, PME, POD and PPO of grapefruit juice | 第102-106页 |
| 7.3.2 Effects of TS treatment on EC, NEB, cloud value and viscosity of grapefruit juice | 第106-107页 |
| 7.3.3 Effect of TS treatment on total carotenoids and color attributes of grapefruit juice | 第107-108页 |
| 7.3.4 Effect of TS treatment on DPPH free radical scavenging activity, total antioxidant capacity, total phenols, total flavonoids and total flavonols of grapefruit juice | 第108-111页 |
| 7.3.5 Principal component analysis | 第111-113页 |
| 7.4 Chapter conclusions | 第113-114页 |
| Chapter 8 QUALITY ASSESSMENT OF HIGH PRESSURE PROCESSING (HPP) AGAINST LOW TEMPERATURE PASTEURIZATION (LTP) ON PHYSIOCOCHEMICALPROPERTIES, BIOACTIVE COMPOUNDS AND MICROORGANISMS OF GRAPEFRUIT JUICE | 第114-124页 |
| 8.1 Introduction | 第114-115页 |
| 8.2 Materials and methods | 第115-116页 |
| 8.2.1 Chemicals | 第115页 |
| 8.2.2 Preparation of grapefruit juice | 第115页 |
| 8.2.3 HPP and LTP treatments | 第115页 |
| 8.2.4 oBrix, pH and titratable acidity, color analysis, cloud value and viscosity, | 第115页 |
| 8.2.5 Determination of Microbiological analysis | 第115页 |
| 8.2.6 Determination of PPO | 第115页 |
| 8.2.7 Determination of total anthocyanins and of total carotenoids | 第115-116页 |
| 8.2.8 Determination of contents of total flavonoids and total flavonols | 第116页 |
| 8.2.9 Statistical analysis | 第116页 |
| 8.3 Results and Discussion | 第116-123页 |
| 8.3.1 Effects of HPP and LTP treatment on the pH, oBrix and Titratable acidity (TA) | 第116页 |
| 8.3.2 Effects of HPP and LTP treatment on the Cloud value and Viscosity | 第116-117页 |
| 8.3.3 Effects of HPP and LTP treatment on the Color | 第117-119页 |
| 8.3.4 Effects of HPP and LTP treatment on the microorganism | 第119页 |
| 8.3.5 Effects of HPP and LTP treatment on the PPO residual activity | 第119-120页 |
| 8.3.6 Effects of HPP and LTP treatment on total carotenoids and total anthocyanins | 第120-121页 |
| 8.3.7 Effects of HPP and LTP treatment on total flavonoids and total flavonols | 第121-123页 |
| 8.3.8 Principal component analysis | 第123页 |
| 8.4 Chapters Conclusions | 第123-124页 |
| Chapter 9 SUMMARY AND FUTURE RESEARCH RECOMMENDATIONS | 第124-127页 |
| 9.1 SUMMARY | 第124-125页 |
| 9.2 FUTURE RESEARCH RECOMMENDATIONS | 第125-127页 |
| INNOVATIVE POINTS | 第127-128页 |
| References | 第128-153页 |
| 攻读博士学位期间取得的研究成果 | 第153-155页 |
| Acknowledgements | 第155-156页 |
| 附件 | 第156页 |
