| 摘要 | 第1-17页 |
| ABSTRACT | 第17-20页 |
| CHAPTER 1.INTRODUCTION AND LITERATURE REVIEW | 第20-54页 |
| ·Apple | 第20-21页 |
| ·Apple juice | 第21-23页 |
| ·Processing methods | 第23-24页 |
| ·Effects of thermal and non-thermal processing methods | 第24-25页 |
| ·Ultrasounds | 第25-34页 |
| ·Types of acoustic cavitations | 第26-27页 |
| ·Transient cavitations | 第26-27页 |
| ·Stable cavitations | 第27页 |
| ·Brief history | 第27页 |
| ·Working principle | 第27-29页 |
| ·Modes of ultrasound processing | 第29页 |
| ·Thermo sonication | 第29页 |
| ·Mano sonication | 第29页 |
| ·Mano thermo-sonication(MTS) | 第29页 |
| ·Application in food processing and preservation | 第29-34页 |
| ·Effect on microorganisms | 第30-32页 |
| ·Effect on enzymes | 第32-33页 |
| ·Effect on nutritional and sensory features | 第33-34页 |
| ·High pressure processing | 第34-38页 |
| ·Brief history | 第34-35页 |
| ·Working principle | 第35页 |
| ·Application in food processing and preservation | 第35-38页 |
| ·Effect on microorganisms | 第36-37页 |
| ·Effect on enzymes | 第37页 |
| ·Effect on nutritional and sensory features | 第37-38页 |
| ·Combination of power ultrasound and high pressure | 第38-39页 |
| ·Need of the research | 第39-40页 |
| ·Aims and objectives | 第40页 |
| ·Process flow sheet | 第40-41页 |
| ·References | 第41-54页 |
| CHAPTER 2.EFFECT OF ULTRASOUND ON DIFFERENT QUALITYPARAMETERS OF APPLE JUICE | 第54-68页 |
| ·Introduction | 第54-55页 |
| ·Materials and methods | 第55-60页 |
| ·Chemicals | 第55页 |
| ·Preparation of apple juice | 第55页 |
| ·Ultrasound treatment | 第55-56页 |
| ·Determination of total soluble solids(°Brix) and pH | 第56页 |
| ·Determination of titratable acidity | 第56-57页 |
| ·Determination of color and cloud value | 第57页 |
| ·Determination of ascorbic acid | 第57页 |
| ·Determination of contents of total phenolics,flavonoids and flavonols | 第57-58页 |
| ·Determination of total antioxidant capacity of apple juice | 第58-59页 |
| ·Assay of total antioxidant capacity | 第58页 |
| ·Assay of DPPH free radical scavenging activity | 第58-59页 |
| ·Microbiological analysis | 第59页 |
| ·Statistical analysis | 第59-60页 |
| ·Results and discussion | 第60-64页 |
| ·Titratable acidity,pH,°Brix,cloud value and color attributes | 第60-61页 |
| ·Ascorbic acid | 第61页 |
| ·Total phenolics,flavonoids and flavonols | 第61-62页 |
| ·Free radical scavenging activity and total antioxidant capacity | 第62-63页 |
| ·Microbiological analysis | 第63-64页 |
| ·Conclusions | 第64页 |
| ·References | 第64-68页 |
| CHAPTER 3. IMPACT OF SONICATION ON POLYPHENOLICCOMPOUNDS,SUGARS,CAROTENOIDS AND MINERAL ELEMENTS OF APPLE JUICE | 第68-82页 |
| ·Introduction | 第68-69页 |
| ·Materials and methods | 第69-72页 |
| ·Chemicals | 第69页 |
| ·Preparation of apple juice | 第69页 |
| ·Ultrasound treatment | 第69页 |
| ·Analysis of polyphenolic compounds | 第69-70页 |
| ·Analysis of fructose,glucose and sucrose | 第70页 |
| ·Determination of total carotenoids | 第70页 |
| ·Determination of total anthocyanins | 第70-71页 |
| ·Determination of mineral elements | 第71-72页 |
| ·Determination of viscosity and electrical conductivity | 第72页 |
| ·Statistical analysis | 第72页 |
| ·Results and discussion | 第72-77页 |
| ·Effect of sonication on polyphenolic compounds | 第72-74页 |
| ·Effect of sonication on sugars(fructose,glucose and sucrose) | 第74-75页 |
| ·Effect of sonication on total carotenoids and total anthocyanins | 第75-76页 |
| ·Effect of sonication on mineral elements | 第76-77页 |
| ·Effect of sonication on viscosity and electrical conductivity | 第77页 |
| ·Conclusions | 第77-78页 |
| ·References | 第78-82页 |
| CHAPTER 4.QUALITATIVE ASSESSMENT OF SONICATED APPLEJUICE DURING STORAGE | 第82-98页 |
| ·Introduction | 第82-83页 |
| ·Materials and methods | 第83-85页 |
| ·Apple juice preparation | 第83页 |
| ·Treatment of samples | 第83页 |
| ·Storage of samples | 第83-84页 |
| ·Total soluble solids(°Brix)and pH | 第84页 |
| ·Titratable acidity | 第84页 |
| ·Color,NEB and cloud value | 第84页 |
| ·Ascorbic acid determination | 第84页 |
| ·Total antioxidant capacity | 第84页 |
| ·Sensory evaluation | 第84-85页 |
| ·Stat-istical analysis | 第85页 |
| ·Results and discussion | 第85-94页 |
| ·°Brix,titratable acidity and pH | 第85页 |
| ·Color | 第85-87页 |
| ·Non enzymatic browning(NEB) | 第87-88页 |
| ·Cloud value | 第88-89页 |
| ·Ascorbic acid | 第89-90页 |
| ·Total antioxidant capacity | 第90-91页 |
| ·Sensory evaluation | 第91-93页 |
| ·Principal component analysis | 第93-94页 |
| ·Conclusions | 第94页 |
| ·References | 第94-98页 |
| CHAPTER 5. QUALITY oF APPLE JUICE AS INFLUENCED BYTHERMOSONICATION | 第98-116页 |
| ·Introduction | 第98-99页 |
| ·Materials and methods | 第99-103页 |
| ·Chemicals | 第99页 |
| ·Apple juice preparation | 第99页 |
| ·Ultrasound treatment | 第99-101页 |
| ·Determination of POD residual activity | 第101-102页 |
| ·Determination of PPO residual activity | 第102页 |
| ·Determination of PME residual activity | 第102页 |
| ·Microbiological analysis | 第102页 |
| ·Determination of ascorbic acid | 第102页 |
| ·Determination of total phenolics,flavonoids and flavonols | 第102页 |
| ·Determination of °Brix,pH and color attributes | 第102-103页 |
| ·Determination of titratable acidity | 第103页 |
| ·Statistical analysis | 第103页 |
| ·Results and discussion | 第103-109页 |
| ·Effects of thermosonication on PPO,POD and PME residual activities | 第103-105页 |
| ·Effects of thermosonication on natural microflora of apple juice | 第105-106页 |
| ·Effects of thermosonication on ascorbic acid | 第106-107页 |
| ·Effects of thermosonication on total polyphenols,flavonoids and flavonols | 第107-108页 |
| ·Effects of thermosonication on °Brix,pH,titratable acidity and color attributes | 第108-109页 |
| ·Conclusion | 第109-110页 |
| ·References | 第110-116页 |
| CHAPTER 6. COMBINED EFFECT OF SONICATION AND HIGHHYDROSTATIC PRESSURE ON MICROBIAL AND ENZYMATICINACTIVATION OF APPLE JUICE | 第116-132页 |
| ·Introduction | 第116-117页 |
| ·Materials and methods | 第117-120页 |
| ·Chemicals | 第117页 |
| ·Apple juice preparation | 第117页 |
| ·Ultrasound (US) treatment | 第117-118页 |
| ·High hydrostatic pressure (HHP) treatment | 第118页 |
| ·Determination of peroxidase (POD) residual activity | 第118页 |
| ·Determination of polyphenoloxidase (PPO) residual activity | 第118-119页 |
| ·Determination of pectinmethylesterase (PME) residual activity | 第119页 |
| ·Microbiological analysis | 第119页 |
| ·Determination of ascorbic acid | 第119页 |
| ·Determination of total phenolics, flavonoids and flavonols | 第119页 |
| ·Determination of total antioxidant capacity and DPPH radical scavenging activity | 第119页 |
| ·Determination of °Brix, pH, color attributes, chroma(C~*) and hue (H°) | 第119页 |
| ·Determination of titratable acidity | 第119页 |
| ·Statistical analysis | 第119-120页 |
| ·Results and discussion | 第120-127页 |
| ·Combined effects of US and HHP on PPO, POD and PME enzyme residual activity | 第120-121页 |
| ·Combined effects of US and HHP on natural microflora of apple juice | 第121-122页 |
| ·Combined effects of US and HHP on ascorbic acid | 第122-123页 |
| ·Combined effects of US and HHP on total phenol, flavonoids and flavonols | 第123-124页 |
| ·Combined effects of US and HHP on total antioxidant capacity and DPPH free radical scavenging activity | 第124-125页 |
| ·Combined effects of US and HHP on °Brix, pH, titratable acidity, color attributes, chroma(C~*) and hue (H°) | 第125-126页 |
| ·Principal component analysis | 第126-127页 |
| ·Conclusions | 第127-128页 |
| ·References | 第128-132页 |
| SUMMARY | 第132-134页 |
| INNOVATION | 第134-136页 |
| FUTURE RESEARCH DIRECTIONS AND RECOMMENDATIONS | 第136-138页 |
| PUBLICATIONS | 第138-140页 |
| ACKNOWLEDGEMENTS | 第140-141页 |
