STUDY THE EFFECT OF TIME AND TEMPERATURE ON THE ADSORPTION OF FLAVORING AGENTS IN ORANGE SOFT DRINK MODEL SYSTEMS BY CANS LACQUER

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MIRSAEEDGHAZI H.; EMAM JOMEH ZAHRA; MOUSAVI S.M.; REZAEI K.

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Journal: Journal of food science and technology Year:2005 | Volume:2 | Issue:4 Page(s): 53-59

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Title

STUDY THE EFFECT OF TIME AND TEMPERATURE ON THE ADSORPTION OF FLAVORING AGENTS IN ORANGE SOFT DRINK MODEL SYSTEMS BY CANS LACQUER

Author(s)

MIRSAEEDGHAZI H. | EMAM JOMEH ZAHRA | MOUSAVI S.M. | REZAEI K. | Issue Writer Certificate

Keywords

ABSORPTIONQ4

PACKAGINGQ2

FLAVORQ3

BEVERAGEQ4

Abstract

Foodstuffs are packaged in desirable PACKAGING after processing due to preventing environment harmful effects. PACKAGING also has undesirable effects on food materials. ABSORPTION, migration and penetration are three undesirable effects of PACKAGING on food. ABSORPTION of FLAVOR compounds by can’s lacquer was studied in a model system containing orange FLAVORs. Samples were exposed to three different temperatures (4, 25 and 40) during 50 days. Analysis of the samples in these 50 days was done by gas chromatography (GC). The results show that FLAVOR ABSORPTION increased from time 0-30 days in samples which were held in 4 and 25 degrees and after 30 days desorption accord, but in samples which were kept in 40 degrees no desorption was seen. The influence of FLAVOR ABSORPTION on the taste was also studied by taste panelists. There was significant difference (P<0.05) between samples stored in 4 and 25ºC and samples stored in 40ºC. Panelist also preferred sample stored in 4ºC.

Cites

بررسی میزان تغییرات ضریب فعالیت لیمونن در سیستم های مدلی نوشابه های پرتقالی با استفاده از مدل ترمودینامیکی Dortmund-UNIFAC

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APA: Copy

MIRSAEEDGHAZI, H., EMAM JOMEH, ZAHRA, MOUSAVI, S.M., & REZAEI, K.. (2005). STUDY THE EFFECT OF TIME AND TEMPERATURE ON THE ADSORPTION OF FLAVORING AGENTS IN ORANGE SOFT DRINK MODEL SYSTEMS BY CANS LACQUER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(4), 53-59. SID. https://sid.ir/paper/72029/en

Vancouver: Copy

MIRSAEEDGHAZI H., EMAM JOMEH ZAHRA, MOUSAVI S.M., REZAEI K.. STUDY THE EFFECT OF TIME AND TEMPERATURE ON THE ADSORPTION OF FLAVORING AGENTS IN ORANGE SOFT DRINK MODEL SYSTEMS BY CANS LACQUER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(4):53-59. Available from: https://sid.ir/paper/72029/en

IEEE: Copy

H. MIRSAEEDGHAZI, ZAHRA EMAM JOMEH, S.M. MOUSAVI, and K. REZAEI, “STUDY THE EFFECT OF TIME AND TEMPERATURE ON THE ADSORPTION OF FLAVORING AGENTS IN ORANGE SOFT DRINK MODEL SYSTEMS BY CANS LACQUER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 4, pp. 53–59, 2005, [Online]. Available: https://sid.ir/paper/72029/en

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