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Pulsed Electric Field of Orange Juice

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Pulsed Electric Field Processing of Orange Juice: A Review on Microbial,Enzymatic,Nutritional, and Sensory Quality and StabilityRoman Buckow,Sieh Ng,and Stefan ToepflAbstract:During the last decades pulsed electricfield(PEF)processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing.It is generally acknowledged that PEF processing can deliver safe and chill-stable fruit juices with fresh-like sensory and nutritional properties.Relatively low-processing temperature and short residence times can achieve highly effective inactivation of microorganisms while retaining product quality.Afirst commercial application of PEF for preservation of fruit juices was launched in2006in the United States.Since then,industrial-scale processing equipment for liquid and solid products were developed and,in Europe in2009,an industrial juice preservation line was installed using20kV/cm pulses at40to 50◦C to extend the chill-stability of fruit juices,including citrus juices and smoothies,from6to21d.The related PEF processing costs are in the range of US$0.02to0.03per liter and are justified due to access to new markets and reduced return of spoiled product.However,despite its commercial success there are still many unknown factors associated with PEF processing of fruit and citrus juices and many conflicting reports in the literature.This literature review,therefore, aims to provide a comprehensive overview of the current scientific knowledge of PEF effects on microbial,enzymatic, nutritional,and sensory quality and stability of orange juices.IntroductionPulsed electricfield(PEF)processing has the ability to effectively inactivate microbial cells,when combined with low to moderate temperatures(<50◦C),which makes it a promising alternative to conventional thermal preservation processes for liquid foods that contain heat labile bioactive or volatile components such as fruit and vegetable juices.The sensitivity of microorganisms to PEF treatments depends on cell characteristics such as structure and size (T oepfland others2006).In addition,factors such as product pH, water activity(a w),soluble solids,and electrical conductivity affect the efficiency of the technology to affect biochemical reactions and inactivate microorganisms(Aronsson and R¨o nner2001). Although the underlying mechanisms are not yet fully explained on a molecular basis,PEF treatment results in changes in the membrane permeability of biological cells(G´a skov´a and others 1996).This effect can be exploited to inactivate microorganisms or to enhance mass transfer in extraction or drying processes.T ypically,food is placed between2electrodes and exposed to an electricalfield in the form of very short(a fewμs),high-voltage MS20130138Submitted1/26/2013,Accepted4/25/2013.Authors Buckow and Ng are with CSIRO,Animal,Food and Health Sciences,671Sneydes Rd.,Werribee, VIC3030,Australia.Author T oepflis with German Inst.of Food T echnologies(DIL), Prof.-von-Klitzing-Str.7,49610Quakenbr¨u ck,Germany.Direct inquiries to author Buckow(E-mail:roman.buckow@csiro.au).(kV)pulses.One electrode is connected to a high-voltage switch and the other to the ground.The electricfield strength E generated between the pair of electrodes can be estimated by dividing the applied voltage U by the distance between the electrodes d(that is,E=U/d).The electricfield strength,treatment temperature,treatment time,and specific energy input are the main processing parameters affecting the degree of microbial inactivation(Alvarez and others 2006).T o ensure effective microbial inactivation,electricfield strengths should be in the range20to50kV/cm,pulse lengths in the range of1to10μs and specific energy inputs in the range50to1000kJ/kg(T oepfland others2007).However,the multitude of variable parameters of PEF technology and the food characteristics often requires a systematic study of the individual influence of these parameters on desired and undesired reactions. T o establish a typical PEF system,a pulse generator is needed.A typical system comprises a high-voltage power supply,one or more(energy storage)capacitors,a high-voltage switch and a treat-ment chamber.Furthermore,a liquid handling system including heat exchangers,a product pump,and monitoring devices(oscil-loscope,temperature sensors)to control and report the conditions, are necessary(Zhang and others1995).T o deliver the energy at high voltages within a short period of time(μs)a capacitor is needed.The capacitor has the function of storing the generated energy from the pulse generator at the selected voltage.When the high-voltage switch is closed,energy is discharged from the capac-itor almost instantly to the electrodes in the form of a high-voltageC 2013CSIRO and DILdoi:10.1111/1541-4337.12026Vol.12,2013r Comprehensive Reviews in Food Science and Food Safety455PEF preservation of orange juice...pulse of a few microseconds.The relatively slow charging of the system compared to the fast high-energy discharge of the capac-itors often requires significantly longer time spans(about100to 1000times)between the pulses than the width of the pulse itself. The chamber design exhibits a significant influence on the ef-fectiveness of the process by affecting treatment uniformity,peak electricalfield strength,and product throughput(Buckow and others2011).One challenge is to design a treatment chamber capable of operating at high and uniform electricfield intensi-ties and which prevents dielectrical breakdowns(Qiu and others 1998).Batch chambers with parallel plate electrode configurations provide relatively low throughputs but high-treatment uniformity. Treatment chambers with colinear configurations of electrodes al-low continuous operation at high throughputs,but often exhibit poor treatment uniformity.Dielectrical breakdowns occur when the applied electricalfield strength exceeds the dielectric strength of the treated food product in the chamber(Zhang and others1995).Dielectrical breakdowns can also be caused by localfield enhancement and impurities(gas bubbles or solids)in liquid foods.Not less important are other rel-evant design criteria such as electrical resistance of the chamber, low-erosive electrode material(for example,platinum),improve-ment offlow behavior and temperature distribution,and of course the treatment capacity(that is,product throughput and constant power supply)(Jaeger and others2009).Nonuniform electricfield andflow velocity distributions can result in under-(often in central regions or dead spaces)or overtreated(often in boundary regions) volume elements,which lead to an increased chance of electrical sparks and system breakdown,as well as degradation of the quality of the treated product.Thus,the effectiveness and efficiency of the PEF treatment decreases.The majority of pilot and industrial-scale PEF systems comprise treatment chambers(flow cells)with cofield and colinear configu-rations of electrodes.Such chambers have2or3hollow cylindrical electrodes(2high-voltage electrodes and1grounded electrode) separated by hollow insulating spacers.The productflows through the formed tube.This electrode design and configuration provides a very nonuniform electricalfield and an undefined treatment zone (V an den Bosch2007).The nonuniformity may result in insuffi-cient treatment,dead spaces and,thus,possibly recontamination of the treated medium with microorganisms.This presents a major challenge when the technology is used for pasteurization appli-cations where a5-or6-log10reduction of pathogens has to be achieved.T o reduce the risk of under-or overprocessing,multiple PEF treatment chambers can be placed in series.For example,in a PEF system that operates continuously(for example,using colinear treatment chambers),treatment uniformity can be enhanced by adding the number of treatmentflow cells.This numbering up of treatment zones also means that the required processing time can be broken up into smaller fractions allowing intermediate cooling of the product.This can slightly reduce the effectiveness of the treatment but will preserve the quality of the product better than in the case where the required process intensity(that is,specific energy)is applied in one treatment zone,which often results in a significant temperature rise.In general,a turbulentflow is desirable because it results in a more uniform residence time(Heinz and others2002).The high intrinsic resistance of colinear chambers makes it possible to use several chambers in series and,in addition,enables the pulse generator to operate with smaller currents than in coaxial treatment chamber designs.Additional benefits of colinear systems include the possibility of a greater diameter enabling higher prod-uct throughput,the ease of cleaning,an effective usage of electrical energy,and goodflow dynamics(Buckow and others2010). Another way of enhancing treatment uniformity of continu-ous PEF systems is to modify the dimensions and geometry of the treatment chamber,which can either result in a more uni-form distribution of the electricalfield strength and/or enhanced flow patterns of the treated food.Modification of PEF treatment chamber design can either include shape modifications of the in-sulator(Buckow and others2011)or electrode configuration(for example,a concentric rift)(T oepfl2011)or insertion of insula-tor material or a metal grid into theflow shapes configurations (Alkhafaji and Farid2007;Jaeger and others2009).However,cur-rent PEF research and development is mainly focused on further optimizing colinear treatment chamber designs rather than look-ing into new ways of applying high-voltage pulses to food systems (Huang and W ang2009).PEF Inactivation of Microorganisms in Orange Juice Mechanisms of microbial inactivation by PEFThe inactivation of vegetative bacteria and yeasts during PEF processing is probably not due to the products of electrolysis or temperature rise alone,but rather determined by the applied elec-tricalfield strength and the treatment time(Evrendilek and Zhang 2003;Heinz and others2003).There are several hypotheses on the mechanisms involved in the rupture of the cell membrane when exposed to an electricfield.T wo hypotheses,electrical breakdown, and osmotic imbalances,are widely accepted and are based on the same principles.The theory of electrical breakdown considers the cell membrane as a capacitorfilled with a dielectric medium(Zimmermann1986). The cell cytoplasm has a greater dielectric constant(6to8times) than the membrane,as does the liquid food that surrounds the cell.The difference between dielectric constants on either side of the membrane results in a transmembrane potential(TMP)of about10mV(Jeyamkondan and others1999).The TMP is created through free charge accumulations at the inner and outer surface of the cell membrane.When an external electricalfield is applied, ions inside and outside of the cell move along thefield until they are restrained and accumulate at the membrane and an increase in the TMP occurs.The ions of opposite charge(+and–)on either side of the membrane are attracted to each other,compress the membrane and reduce its thickness.When the electricalfield strength is increased to a point where it exceeds a critical threshold value of the TMP,an electrical breakdown or pore formation is induced.The critical TMP value is around1V(Hamilton and Sale 1967).The electricalfield strength required to achieve an electrical breakdown of the cell membrane depends on cell size and shape, cell orientation in the electricfield,dielectric characteristics of liquid food,cytoplasm and membrane,and temperature. Breakdown and pore formation can be reversible or irreversible, depending on the treatment intensity.If the intensity of the PEF is such that the energy deposited on the membrane does not result in considerable Joule heating the cell can often recover from the damage done to its membrane(Kolb and others2006). In this case,the cell membrane can remain permeable for some minutes depending on the temperature after exposure to mild PEF treatment(Rols and T eissie1998).However,when pores in the membrane surface become numerous and/or large in size,an irreversible breakdown of the membrane occurs,which leads to a mechanical destruction of the membrane and subsequent cell death.456Comprehensive Reviews in Food Science and Food Safety r Vol.12,2013C 2013CSIRO and DILPEF preservation of orange juice...The theory of osmotic imbalance describes the loss of cell mem-brane functionality through formation of hydrophilic pores in the membrane and the forced opening of protein channels.The elec-tricalfield causes changes in the conformation of phospholipids, leading to rearrangement of the membrane and formation of hy-drophilic pores.The opening and closing of protein channels em-bedded in the membrane also depends on the TMP.There is ev-idence that charged H+protons rapidly move along a lipid-water interface(for example,a biological cell in a suspension)and can af-fect transmembrane proton conduction(T eissie and others1985). The gating potentials of protein channels that must be overcome for solutes(for example,ions)toflow through are approximately 50mV,which is150to500mV less than the breakdown potential of the lipid bilayer of the membrane(Tsong1991).During appli-cation of an electricfield,protein channels might not only open, but also become denatured(irreversible pores)by local Joule heat-ing or electric modification of functional groups(Tsong1991). There are reports that the conductivity of the media surround-ing the biological cell will affect the permeabilization process dur-ing PEF treatment(Ivorra and others2010;Moisescu and others 2013).This is because the time of charge accumulation on the cell surface is smaller in high-conductive media.This means that mi-crobial inactivation is likely to be enhanced in high-conductive media than in a low-conductive environment(for example, <1mS/cm).However,increasing the electrical conductivity also increases theflow of electrical current leading to pronounced Joule heating and increased energy consumption during PEF processing. Factors affecting microbial inactivationMany process parameters affect the effectiveness of the PEF treatment for inactivating microorganisms.Changing one param-eter might affect another.These circumstances make it difficult to compare the results of different studies.Nevertheless,the main process parameters influencing the effectiveness of PEF treat-ments and,thus,microbial inactivation are the applied electric field strength,pulse length and shape,total treatment time,treat-ment temperature,and specific energy input(Heinz and others 2002).T ypically,the greater the electricfield strength,higher the tem-perature or longer the treatment time,the greater the microbial inactivation(W outers and others2001).For example,a study by McDonald and others(2000)demonstrated the effects of PEF on microorganisms in orange juice applying electricfield strengths of 30and50kV/cm for12μs and at55◦C outlet temperature.PEF treatment at30or50kV/cm inactivated4.75-log10and6.2-log10 CFU/mL Leuconostoc mesenteroides in orange juice,respectively.Es-cherichia coli O157:H7inoculated in orange juice was inactivated 1.0,2.4,and3.4-log10through75μs PEF treatment at13.1, 19.7,and23.7kV/cm at55◦C,respectively(Gurtler and others 2010).´Alvarez and others(2003)reported a“Z PEF-value”(that is, a10-fold increase of the inactivation rate)for PEF inactivation of different Salmonella serovars in citrate–phosphate buffer(pH7.0) of15.8kV/cm(in the range of19to28kV/cm).The impact of temperature on the PEF lethality of E.coli in apple juice was systematically studied by Heinz and others(2003) at temperatures ranging from35to70◦C.Energy requirements (which correlates with processing time)to achieve a7-log10inacti-vation of E.coli during PEF processing of apple juice at24kV/cm decreased from160to100kJ/kg when the process temperature was increased from40to50◦C clearly indicating enhanced ef-ficiency of PEF at elevated temperature.E.coli O157:H7sus-pended in apple juice is inactivated approximately0.5,1.5,and 2.8-log10by PEF treatments at20kV/cm and20,30,and40◦C (initial temperature),respectively(Saldana and others2011).Simi-larly,inactivation of Salmonella typhimurium inoculated into citrate–phosphate buffer(pH3.5)was inactivated1.5,2.9,4.0,and5.0 log10CFU/mL after90μs PEF treatment at30kV/cm and15, 27,38,and50◦C,respectively(Saldana and others2010).Hence, an increased treatment temperature during PEF processing gener-ally corresponds to increased inactivation of microorganisms at a particular electricfield strength.Finally,pulse shape and pulse width can affect the microbial killing efficiency of PEF.The efficiency of PEF to permeabilize biological cells is largely dependent on the time during which the electricfield strength exceeds a certain critical value(Kotnik and others2003).Therefore,it is generally accepted that exponential decay pulses require more energy than rectangular or square wave pulses since the critical electricalfield strength required to kill microorganisms is only exceeded during thefirst third of the total pulse width.De Haan and others(2002)concluded that exponential decay pulses will not exceed an energy efficiency of 38%compared to square wave pulses at similar peak voltages. Increasing the pulse width from0.05to3μs at50kV/cm enhanced inactivation of Salmonella enteritidis in28mM sodium sulfate with glucose solution(Korolczuk and others2006).The estimated decimal reduction energy required for PEF destruction of S.enteritidis decreased from44to32kJ/kg when the pulse width was increased from0.05to1μs during PEF treatment at 50kV/cm and15◦C.Increasing the pulse width from1to3μs (and taking variations in temperature increase into account)did not further enhance the microbial inactivation efficiency of PEF (Korolczuk and others2006).Abram and others(2003)examined the effect of pulse width on inactivation of Lactobacillus plantarum in sodium phosphate buffer.Pulse widths of1,2,and5μs applied at25kV/cm were tested for the same treatment times.The re-sults clearly showed that higher levels of L.plantarum inactivation were obtained using a longer pulse width for the same treatment time.On the other hand,increasing the pulse width from2.5 to4μs did not enhance inactivation of L.plantarum in an orange milk beverage during PEF processing at40kV/cm(Sampedro and others2007).These contradictory results can be consequence of temperature variations due to noncontrolled evolution of the tem-perature during treatments using different PEF systems or pulses. Furthermore,it should be noted that pulse shape,rise and decay time,or polarity have not been found to influence the efficiency of electro-permeabilization of biological cells(Kotnik and others 2003).Another factor affecting microbial inactivation by PEF is the pH of the treatment medium(Alvarez and others2006).The low pH of fruit juices acts as a stressor for many bacteria and several studies have investigated its effect on the sensitivity of microorganisms to PEF.For example,E.coli inactivation was drastically increased from 1.7to5.7log10after PEF treatment at30kV/cm and30◦C for 80μs when the pH was reduced from7.0to4.0whereas for Sac-charomyces cerevisiae,the pH effect was less pronounced(Aronsson and R¨o nner2001).S.typhimurium and E.coli O157:H7in citrate–phosphate buffer at pH3.5,5.2,and7.0showed highest resistance to PEF treatment at30kV/cm for99μs at pH5.2independently of the process temperature(4to50◦C isothermal conditions) when enumerated straight after the treatment(Salda˜n a and others 2012).However,another factor to consider is the occurrence of cell damage and microbial survival after PEF treatments.There is evidence that PEF treatment induces sublethally injury in bacte-rial cells depending on the processing conditions(electricalfieldC 2013CSIRO and DIL Vol.12,2013r Comprehensive Reviews in Food Science and Food Safety457PEF preservation of orange juice...Table 1–Summary of PEF inactivation of microorganisms in orange juice.Log 10MicroorganismJuice pH PEF conditions (E,t,T max )areduction ReferenceStaphylococcus aureus 3.740kV/cm,150μs,56◦C 5.5(Walkling-Ribeiro and others 2009b )Listeria innocua n.d.c 30kV/cm,12μs,50◦C 6.0(McDonald and others 2000)Listeria innocua 3.540kV/cm,100μs,56◦C 3.8(McNamee and others 2010)Escherichia coli n.d.c 30kV/cm,12μs,50◦C 6.0(McDonald and others 2000)Escherichia coli k123.540kV/cm,100μs,56◦C 6.3(McNamee and others 2010)Eschericia coli O157:H7(EHEC) 3.422kV/cm,59μs,45◦C 1.59(Gurtler and others 2010)20kV/cm,75μs,55◦C 2.0228kV/cm,75μs,55◦C 3.79Salmonella typhimurium3.422kV/cm,59μs,45◦C 2.05(Gurtler and others 2010)20kV/cm,70μs,55◦C 2.81–3.54Samonella typhimurium n.d.c 90kV/cm,50μs,50◦C5.9(Liang and others 2002)Total aerobic count 440kV/cm,97μs,approximately 60◦C6.2(Min and others 2003)Yeasts and molds5.8Aerobic microorganisms,yeasts and molds b3.85b 25kV/cm,280μs,T not reported >3(Rivas and others 2006)Aerobic plate count n.d.c 29.5kV/cm,60μs,T not reported4.2(Qiu and others 1998)Aerobic plate count 3.7835kV/cm,59μs,60◦C 4.0(Yeom and others 2000b )Yeasts and molds4.0Zygosaccharomyces bailii 2.934.3kV/cm,4μs,20◦C3.5(spores)(Raso and others 1998b )5(veg.cells)Saccharomyces cerevisiae (ascospores)n.d.c 50kV/cm,approximately 16μs,50◦C 2.5(McDonald and others 2000)Saccharomyces cerevisiae 3.412.5kV/cm,800μs,approximately 10◦C 5.8(Molinari and others 2004)Saccharomyces cerevisiae 3.635kV/cm,1000μs,39◦C 5.1(Elez-Martinez and others 2004)Pichia fermentans3.540kV/cm,100μs,56◦C4.7(McNamee and others 2010)Byssochlamys fulva (conidiospores) 3.934.3kV/cm,30μs,20◦C 5(Raso and others 1998a )Neosartoria fischeri (ascospores) 3.942.6kV/cm,20μs,34◦C<0.1(Raso and others 1998a )Lactobacillus plantarum b 4.1935.8kV/cm.,46.3μs,T not reported 2.5(Rodrigo and others 2001)Lactobacillus plantarum 3.422kV/cm,59μs,45◦C 2.57(Gurtler and others 2010)20kV/cm,70μs,55◦C 3.07Lactobacillus lactis 3.422kV/cm,59μs,45◦C 4.15(Gurtler and others 2010)20kV/cm,70μs,55◦C 4.53Lactobacillus fermentum 3.422kV/cm,59μs,45◦C 2.11(Gurtler and others 2010)20kV/cm,70μs,55◦C 3.22Lactobacillus casei 3.422kV/cm,59μs,45◦C 0.43(Gurtler and others 2010)20kV/cm,70μs,55◦C 0.60Lactobacillus brevis 3.625kV/cm,150μs,32◦C 1.4(Elez-Mart ´ınez and others 2005)35kV/cm,1000μs,32◦C 5.8Leuconostoc mesenteroidesn.d.c30kV/cm,15μs,60◦C5.1(McDonald and others 2000)a E,electrical field strength;t,total treatment time;Tmax ,maximum (outlet)temperature.b suspended in an orange-carrot blend.c n.d.,not determined.strength,temperature,treatment time)and pH of the cell.For example,survival of Salmonella or E.coli at acidic pH (that is,3.5)was clearly decreased post-PEF treatment at 25to 35kV/cm for 100μs resulting in an additional 1to 3log 10reduction of bacte-ria count within 24-h refrigerated storage (Somolinos and others 2008;Salda˜n a and others 2010).PEF inactivation of pathogens in orange juicesPathogenic strains of Escherichia coli,Salmonella,Staphylococcus,and Listeria monocytogenes continue to cause serious outbreaks of foodborne illness and frequently occur in nonpasteurized orange juices (Ghanshyam and others 2011).The USA federal juice haz-ard analysis critical control point (HACCP)rule was set up in 2001after encountering numerous microbiological outbreaks of pathogens in juice.Among other things,the rule stipulates that the juice processors must apply treatments to reduce “pertinent”microorganisms by 99.999%or 5-log 10CFU/mL.The pertinent pathogen in citrus juice is generally regarded as Salmonella (Parish 1998).Thus,for PEF acceptance as an alternative to conventional thermal pasteurization of foodstuffs,regulators often demand the successful destruction of greater than 5-log 10of pathogenic mi-croorganisms in fruit juices.An overview of published data on PEF inactivation of pathogenic microorganisms in citrus juices is presented in Table 1.The efficacy of PEF against E.coli in fruit juice was demon-strated by Evrendilek and others (1999).A 5-log 10and 5.4-log 10inactivation of E.coli O157:H7and E.coli 8739,respectively ,were achieved in apple juice by applying 29kV/cm for 172μs at approximately 25◦C (<35◦C outlet temperature)in a con-tinuous PEF treatment system.Gurtler and others (2010)deter-mined inactivation levels of 1strain of Enterohemorrhagic E.coli O157:H7(EHEC),2strains of S.typhimurium ,and 20strains of nonpathogenic bacteria in orange juice after PEF treatment at 22kV/cm for 59μs at approximately 45◦C (outlet temperature)and at 20kV/cm for 70μs and 55◦C (outlet temperature).The level of inactivation for the E.coli O157:H7strain under each treatment condition was 1.59and 2.22log 10CFU/mL,respec-tively .Nonpathogenic E.coli strain 35218had a similar level of resistance to PEF treatment under both treatment conditions and is a potential surrogate for pilot plant challenge studies (Gurtler and others 2010).In the same study ,Gurtler and others (2010)detected reductions of 2.8and 3.5-log 10CFU/mL of S.typhimurium strains UK-1and 14028in orange,respectively ,after 59μs treatment at 22kV/cm and 55◦C.The efficacy of PEF against Salmonella in freshly squeezed orange juice was also demonstrated by Liang and others (2002).PEF treatment in a coaxial chamber with 90kV/cm for 50μs at 55◦C,achieved 5.9-log 10inactivation of S.typhimurium in orange juice.458Comprehensive Reviews in Food Science and Food Safety r Vol.12,2013C 2013CSIRO and DILPEF preservation of orange juice...Studies on PEF inactivation of other bacterial pathogens(andtheir surrogates)in orange juice are limited(Table1).PEFinactivation kinetics(approximately10◦C inlet temperature)ofStaphylococcus aureus in orange juice indicated D-values of80,49.5,and26.8μs at20,30,and40kV/cm,respectively(W alkling-Ribeiro and others2009b).McDonald and others(2000)reportedsusceptibility of Listeria innocua in orange juice to PEF processing.Treatments at30kV/cm for only5μs(42◦C)or12μs(50◦C)re-sulted in3.5and6.0-log10inactivation of L.innocua,respectively.In contrast,McNamee and others(2010)only found3.9-log10inactivation of L.innocua in orange juice after more intense PEFprocessing at40kV/cm and56◦C for100μs.This differencein treatment efficiency might be explained by differences in PEFtreatment chamber design,pulse shape(exponential decay com-pared with rectangular),chemical properties of the orange juice,and variations of bacteria cultivation methods.L.monocytogenes in apple juice was inactivated by5and6.5log10CFU/mL after treatments at25kV/cm for31.5μs(outlet tem-perature50◦C)and37μs(outlet temperature55◦C),respectively.In sour cherry juice,L.monocytogenes was inactivated by3-log10CFU/mL upon application of PEF of27kV/cm for131μs andapproximately20◦C(Altuntas and others2011).Shelf-life extension of orange juices by PEFPEF is effective at inactivating spoilage microorganisms in liquidfoods such as juices thereby extending shelf life and often improv-ing quality(Min and others2007).A summary of selected paperson microbial inactivation and shelf-life extension of orange andother juices by PEF is provided in Table1.PEF inactivation of spoilage microorganisms in orange juicewas demonstrated by Timmermans and others(2011)where PEFtreatment(23kV/cm,36μs,inlet temperature38◦C,outlet tem-perature58◦C)resulted in microbial counts at levels less than thedetection limit for up to2mo of refrigerated(4◦C)storage.Atthe end of the shelf life(58d at4◦C),PEF-treated orange juiceexhibited microbial counts of<10CFU/mL for Enterobacteriaceaeand yeast and mold,<100CFU/mL for lactic acid bacteria and, <1000CFU/mL for total plate count(that is,all counts were less than the respective detection limits).Hence,the study demon-strated that PEF is an effective process to increase the microbialshelf life of orange juice from9(fresh juice)to up to2mo whenstored at4◦C.Orange juice treated at29.5kV/cm for60μs at30◦C inlettemperature and aseptically bottled was shelf stable at4◦C for7mo whereas untreated juice spoiled(that is,total plate count>106CFU/mL)after30d(Qiu and others1998).PEF was employed in inactivating spoilage microorganisms injuice-milk blends.The combined effect of thermal and PEF pro-cessing on the shelf life of an orange juice-milk beverage(OJMB)was studied by Sampedro and others(2009).Thermal treatmentconditions were85◦C for66s whereas PEF treatment conditionswere30kV/cm for50μs,inlet temperature65◦C,and outlettemperature80◦C(estimated5s until cooling).The reductions inbacterial as well as yeast and mold counts were similar after PEF orthermal treatments(4.5and4.1-log10CFU/mL for thermal com-pared with4.5and5.0-log10CFU/mL for PEF).The estimatedshelf lives were2and2.5wk at8to10◦C for the thermally andPEF processed OJMB.Therefore,PEF-treated OJMB achieveda slightly higher shelf life than the thermally treated OJMB.Foran OJMB,treatment with PEF achieved the equivalent enzymeinactivation as the thermal treatment,but better preserved colorandflavor compounds(Sampedro and others2009).However,it should be noted that thermal processing times(66s)used in this study are slightly greater than typically used in industry and should have yielded better microbial kill and stability.A study by Sharma and others(1998)produced a PEF-treated protein-fortified orange juice with a microbiologically stable shelf life of5mo at4◦C.Jia and others(1999)achieved a6-wk shelf life at4◦C for PEF-treated(30kV/cm for240μs at25◦C initial temperature)orange juice.This PEF treatment resulted in a total aerobic plate count and yeast and mold count below the detection limit(<1CFU/mL).Y eom and others(2000b)achieved a112-d shelf life at4◦C for orange juice treated by PEF.The PEF treatment applied was 35kV/cm for59μs at25(inlet)to59◦C(outlet)temperature and the inactivation was comparable to a thermal treatment at 94.6◦C for30s.The PEF-treated orange juice maintained low levels of microorganisms(approximately1log10total plate count) indicating that the PEF treatment resulted in irreversible damage of cells.Min and others(2003)demonstrated that commercial-scale (500L/h)PEF treatment of orange juice at40kV/cm for97μs at45to65◦C(inlet compared with outlet temperature)reduced the total aerobic plate count and yeast and mold count by6log10 CFU/mL,achieved a shelf life of196d at4◦C.PEF was also successfully applied for refrigerated shelf-life ex-tension of apple cider,cranberry juice,and fruit smoothies.For example,Evrendilek and others(1999)reported an increase of more than67d of microbial shelf life for apple cider stored at both 4◦C and22◦C following a PEF treatment at35kV/cm for94μs and a thermal treatment of60◦C for30s.Jin and Zhang(1999) demonstrated more than4-log10inactivation of total aerobic bac-teria,yeasts,and molds in cranberry juice with a PEF treatment of 35kV/cm for195μs(at15to25◦C T max).The spoilage microor-ganisms were inhibited and the treated and aseptically packaged cranberry juice had a shelf life of8mo,37d and30d at4,22and 37◦C,respectively.A combination of mild heat(55◦C for60s)and PEF treatment (34kV/cm for60μs at55◦C[outlet])successfully extended the refrigerated(4◦C)shelf life of a tropical fruit juice smoothie (50%pineapple,28%banana,12%apple,7%coconut,3%orange juice)to21d(W alkling-Ribeiro and others2010).This treatment reduced the total plate count of the smoothie by approximately 4.4-log10which was similar to microbial reductions found after15 s thermal processing at72◦C.Interestingly,the thermally treated fruit smoothie exhibited only14d refrigerated shelf life and had similar sensory quality to the smoothie treated under combined mild heat and PEF.Lactic acid bacteria are the predominant microorganisms,in spoiled orange juice and L.plantarum is one of the most common species.G´o mez and others(2005)developed a model describing PEF inactivation of L.plantarum in McIlvaine buffer of varying pH(3.5to7.0)and tested the validity for PEF-treated orange and apple juices in a batch PEF system.L.plantarum was more sensitive to PEF at higher electricfield strengths and in media of low pH. For example,treatment at22kV/cm for400μs(temperature was kept at<35◦C)inactivated around5.0,2.8,2.6,and1.1-log10 CFU/mL of L.plantarum at pH3.5,5.0,6.5,and7.0,respectively.A W eibull-type model accurately described upward concave sur-vival curves of L.plantarum.The model satisfactorily predicted the inactivation of L.plantarum in apple and orange juices but is not suitable for commercial application of PEF processing due to the relatively long treatment time(400μs)used.A compara-tive study,which included a range of bacterial species,indicatedC 2013CSIRO and DIL Vol.12,2013r Comprehensive Reviews in Food Science and Food Safety459。

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饮料工艺学

饮料工艺学

《饮料工艺学》中的专业术语第一章绪论饮料（beverage）软饮料（soft drinks）碳酸饮料类（carbonated drinks）果汁和蔬菜汁类（fruit and vegetables juices）蛋白饮料类（protein beverages）包装饮用水类（Packaging drinking water class）茶饮料类（tea beverages）咖啡饮料类（coffee beverages）植物饮料类（botanical beverages）风味饮料类（flavored beverages）特殊用途饮料类（beverages for special uses）固体饮料类（powdered beverages）其他饮料类（other beverages）第二章饮料用水及水处理饮料用水（beverage water）地表水（surface water）地下水（ground water）城市自来水（urban water supply）悬浮物质（suspended material）胶体物质（colloidal substance）溶解物质（dissolved substances）水的硬度（water hardness）总硬度（total hardness）碳酸盐硬度（carbonate hardness）非碳酸盐硬度（non-carbonate hardness）水的碱度（water alkalinity）总碱度（total alkalinity）氢氧化物碱度（hydroxide alkalinity）碳酸盐碱度（carbonate alkalinity）重碳酸盐碱度（Bicarbonate alkalinity）混凝（coagulation）过滤（filter）混凝剂（coagulant）助凝剂（coagulant aids）阻力截留（Resistance entrapment）重力沉降（gravity settling）接触凝聚（Contact condensed）冲洗（flush）滤料（filter material）级配（granular composition）孔隙率（poriness）砂滤棒（Sand filter rod）活性炭（activated carbon）超滤（ultra filtration）微滤（micro filtration）纳滤（nano-filtration）硬水（hard water）软化（soften）石灰软化法（Lime softening method）离子交换法（ion exchange method）离子交换树脂（ion exchange resin）阳离子交换树脂（cation exchange resin）阴离子交换树脂（anion exchange resin）强酸性阳离子交换树脂（strong-acid cation exchange resin）弱酸性阳离子交换树脂（weak-acid cation exchange resin）强碱性阴离子交换树脂（strong-base anion exchange resin）弱碱性阴离子交换树脂（weak-base anion exchange resin）交换容量（exchange capacity）全交换容量（complete exchange capacity）工作交换容量（operating exchange capacity）交换性能（Exchange capabilities）膨胀度（dilatation）交联度（degree of cross linking）颗粒度（granularity）机械强度（mechanical strength）固定床（stationary bed）复床（rehabilitation bed）混合床（mixed bed）双层床（stratified bed）双流床（Double flow bed）移动床（moving bed）流动床（fluid bed）反渗透（reverse osmosis）电渗析（electro dialysis）电法去离子（electro deionization）氯消毒（chlorine disinfection）紫外线消毒（ultraviolet disinfection）臭氧消毒（ozone disinfection）第三章饮料常用的辅料甜味剂（sweeteners）阿力甜（alitame）赤藓糖醇（erythritol）甘草（glycyrrhiza）甘草酸氨（monoammonium glycyrrhizinate）甘草酸氨及三钾（monopotassium and tripotassium glycyrrhizinate）罗汉果甜甘（luo-han-guo extract）麦芽糖醇（maltitol）木糖醇（xylitol）乳糖醇（lactitol）三梨糖醇液（sorbitol and sorbitol syrup）三氯蔗糖（trichlorosucrose）糖精钠（sodium saccharin）甜菊糖苷（stevioside）甜蜜素（sodium cyclamate）甜味素（Aspartame）异麦芽酮糖（Isomaltulose）酸度调节剂（acidity regulators）富马酸（fumaric acid）己二酸（adipic acid）酒石酸（tartaric acid）磷酸（phosphoric acid）柠檬酸（citric acid）柠檬酸钾（potassium citrate）柠檬酸三钠（trisodium citrate）柠檬酸钠（sodium dihydrogen citrate）苹果酸（malic acid）乳酸（lactic acid）碳酸氢钾（sodium cicarbonate）食品用香料（food flavoring agents）食品着色剂（colorant）茶黄色素（tea yellow pigment）茶绿色素（tea green pigment）赤藓红（erythrosine）赤藓红及其铝色淀（erythrosine aluminum lake）靛蓝（indigo blue）靛蓝及其铝色淀（indigo blue aluminum lake）蓝靛果红（uguisukagura red）多穗柯棕（tanoak brown）柑橘黄（orange yellow）黑豆红（black bean red））高粱红（sorghum red）黑加仑红（black currant red）红花黄（carthamus red）红米红（red rice red）红曲红（monascus red）红曲米（red kojic rice）花生衣红（peanut-skin red）β-胡萝卜素（β-carotene）姜黄（turmeric）姜黄素（curcumin）焦糖色（caramel color）金樱子棕（rosa laevigata michx brown）菊花黄浸膏（coreopsis yellow）可可壳色（cacao husk pigment）亮蓝（brilliant blue）亮蓝及其铝色淀（brilliant blue aluminum lake）萝卜红（radish red）落葵红（basella rubra red）玫瑰茄红（roselle red）蜜蒙黄（buddleia yellow）柠檬黄（tartrazine）葡萄皮红（grape-skin red）日落黄（sunset yellow）日落黄及其铝色淀（sunset yellow aluminum lake）桑葚红（mulberry red）酸枣色（jujube pigment）甜菜红（beet red）天然苋菜红（natural amaranth red）苋菜红（amaranth）苋菜红及其铝色淀（amaranth aluminum lake）橡子壳棕（acorn shell brown）胭脂红（ponceau 4R）胭脂红及其铝色淀（ponceau 4R aluminum lake）叶绿素铜钠（sodium copper chlorophyllin）叶绿素铜钾（potassium copper chlorophyllin）越橘红（cowberry red）藻蓝（spirulina blue ）栀子黄（gardenia yellow）栀子蓝（cardenia blue）紫草红（gromwell red）紫胶红（lac dye red）防腐剂（preservatives）苯甲酸（benzoic acid）苯甲酸钠（sodium benzoate）对羟基苯甲酸丙酯及其钠盐（propyl p-hydroxy benzoate &sodium propyl p-hydroxy benzoate）对羟基苯甲酸甲酯钠（sodium ethyl p-hydroxy benzoate）对羟基苯甲酸乙酯（ethyl p-hydroxy benzoate）对羟基苯甲酸乙酯及其钠盐（sodium ethyl p-hydroxy benzoate）山梨酸（sorbic acid）山梨酸钾（potassium sorbate）抗氧化剂（antioxidants）异抗坏血酸（isoascorbate acid）异抗坏血酸及其钠盐（sodium isoascorbate）植酸（phytic acid）增稠剂（thickening agents）阿拉伯胶（arabic gum）淀粉磷酸酯钠（sodium starch phosphate）果胶（pectin）海藻酸丙二醇酯（propylene glycol alginate）海藻酸钾（potassium alginate）海藻酸钠（sodium alginate）黄原胶（xanthan gum）甲壳素（chitin）聚葡萄糖（polydextrose）卡拉胶（carrageenan）磷酸化二淀粉磷酸酯（phosphated distarch phosphate）罗望子多糖胶（tamarind polysaccharide gum）明胶（gelatin）琼脂（agar）羧甲基纤维素钠（sodium carboxymethyl cellulose）田箐胶（sesbania gum）酶制剂（enzyme preparations）果胶酶（pectinase）二氧化碳（carbon dioxide）乳化剂（emulsifier）单硬脂酸甘油酯（glycerol monostearate）改性大豆磷脂（modified soybean phospholipid）聚氧乙烯山梨醇酐单油酸酯（polyoxyethylene sorbitan monooleate ）聚氧乙烯山梨醇酐单月桂酸酯（polyoxyethylene sorbitan monolaurate）聚氧乙烯山梨醇酐单棕榈酸酯（polyoxyethylene sorbitan monopalmitate）酪蛋白酸钠（sodium caseinate）氢化松香甘油酯（glycerol ester of hydrogenated rosin）山梨醇酐单硬脂酸酯（sorbitan monostearate）山梨醇酐单油酸酯（sorbitan monooleate）山梨醇酐单月桂酸酯（sorbitan monolaurate）山梨醇酐单棕榈酸酯（sorbitan monopalmitate）山梨醇酐三硬脂酸酯（sorbitan tristearate）辛、葵酸甘油酯（octyl and decyl glycerate））蔗糖脂肪酸酯（sucrose esters of fatty acids）酪蛋白肽钙（casein calcium peptide）磷酸三钙（tri-calcium phosphate）氯化钾（potassium chloride）硫酸锌（zinc sulfate）氯化钙（calcium chloride）第四章碳酸饮料碳酸饮料（carbonated beverage）果汁型碳酸饮料（carbonated beverage of juice containing type）果味型碳酸饮料（carbonated beverage of fruit flavored type）可乐型碳酸饮料（carbonated beverage of cola type）其他型碳酸饮料（carbonated beverage of others type）汽水主剂（soda main agent）调和糖浆（Harmonic syrup）色素（pigment）均质（homogeneity）碳酸化作用（Carbonation）亨利定律（henry’s law）道尔顿定律（Dalton law）溶解度（solubility）饱和（saturation）饱和溶液（saturated solution）不饱和溶液（unsaturated solution）脱氧排气（Deoxidizing exhaust）真空脱氧（vacuum deaeration）CO2脱氧（CO2 deoxidizing）CIP（cleaning in place）杂质（impurity）灌装系统（filling system）灌浆机（grouting machine）配比器（Matching apparatus）灌装机（filling machine）封盖机（cap-tightener）浑浊沉淀（turbidity and sedimentation）变色（discoloration）变味（off-odor）第五章果蔬汁饮料果汁和蔬菜汁（fruit and vegetable juices）浓缩果汁（concentrated fruit juices）浓缩蔬菜汁（concentrated vegetable juices）果汁饮料（fruit juice beverage）蔬菜汁饮料（vegetable juice beverage）果蔬汁饮料浓浆（concentrated fruit and vegetable juice beverage）复合果蔬汁饮料（blended fruit and vegetable juice beverage）果肉饮料（nectar）水果饮料（fruit beverage）发酵型果蔬汁饮料（fermented fruit and vegetable juice beverage）其他果汁饮料（other fruit juice beverages）澄清汁（clear juice）混浊汁（cloudy juice）浓缩汁（concentrated juice）果汁粉（juice powder）破碎（fragmentation）热处理（heat treatment）酶处理（enzyme treatment）粗虑（coarse fear）澄清（defecation）自然澄清法（Natural clarification method）酶澄清法（enzyme clarification method）澄清剂法（clarifying agent method）冷热处理澄清法（Hot and cold processing clarification method）超滤澄清法（Ultra filtration clarification method）精滤（refined filtration）均质（homogeneity）脱气（degassing）脱油（deoiling）浓缩比（concentration factor）真空浓缩法（Vacuum concentration method）冷冻浓缩法（Freeze concentration method）反渗透浓缩法（Reverse osmosis concentration method）超滤浓缩法（ultra filtration concentration method）调配（mix）杀菌（sterilization）加热杀菌（pasteurization）巴氏杀菌（pasteurization）高温短时杀菌（high temperature short time sterilizing）超高温杀菌（ultra-high temperature sterilizing）纸包装（paper packing）塑料瓶（plastic bottle）玻璃瓶（glass bottle）金属罐（metal can）热灌装（hot-filling）冷灌装（cold-filling）无菌灌装（aseptic filling）后浑浊（after-haze）酶促褐变（enzymatic browning）非酶褐变（non-enzymatic browning）掺假（adulteration）非还原果汁（not from concentrate）高压加工（high pressure process）间歇式高压加工（batch high pressure processing）连续式高压加工（continuous high pressure processing）紫外杀菌（Ultraviolet germicidal irradiation）遮蔽效应（shadowing effect）湍流（turbulent flow）脉冲电场技术（pulsed electric field）电崩解（electric breakdown）电穿孔（electroporation）膜除菌（Membrane degerming）中温灌装技术（Medium temperature filling technology）第六章含乳饮料含乳饮料（milk beverage）配制型含乳饮料（formulated milk beverage）发酵型含乳饮料（fermented milk beverage）乳酸菌饮料（lactic acid bacteria beverage）咖啡乳饮料（coffee milk beverage）果汁乳饮料（fruit juice milk beverage）可可乳饮料（cocoa milk beverage）酸乳（yoghurt）凝固型酸乳（set yoghurt）搅拌型酸乳（stirred yoghurt）浓缩型乳酸菌饮料（Enrichment type lactic acid bacteria beverage）稀释型乳酸菌饮料（dilution type lactic acid bacteria beverage）非活性乳酸菌饮料（Inactive lactobacillus beverage）第七章植物蛋白饮料植物蛋白饮料（plant protein beverage）豆乳类饮料（soybean milky drinks）椰子乳饮料（coconut milk beverage）杏仁乳饮料（Almond milk beverage）其他植物蛋白饮料（other vegetable protein drinks）蛋白质（protein）氨基酸（amino acid）脂肪（fat）脂肪氧化酶（lipoxygenase）脲酶（urease）胰蛋白酶抑制因子（pepsin inhibitors）凝血素（prothrombin）豆皂苷（Bean saponins）基因工程技术（technique for gene engineering）发酵酸豆乳（Fermentation acid soymilk）花生蛋白饮料（peanut protein beverage）第八章包装饮用水包装饮用水（packaged drinking water）天然矿泉水（natural mineral water）充气（aeration）饮用纯净水（drinking purified water）第九章茶饮料茶饮料（tea beverages）儿茶素（catechins）黄酮醇类（flavonols）花青素（leucoanthocyanins）酚酸（phenolic acids）纯茶饮料（tea beverage）茶浓缩液（concentrated tea beverage）调味茶饮料（flavored tea beverage）果汁茶饮料（tea with fruit juice beverage）果味茶饮料（fruit flavored tea beverage）奶茶饮料（milk tea beverage）奶味茶饮料（milk taste tea drinks）碳酸茶饮料（carbonated tea beverage）其他调味茶饮料（other flavored tea beverage）复合茶饮料（blended tea beverage）茶叶碳酸饮料（carbonated drinks tea）灌装茶水（Filling tea）乌龙茶（oolong tea）红茶（black tea）绿茶（green tea）茶叶保健饮料（Tea health drink）茶叶调味饮料（tea flavor drinks）速溶茶（instant tea）速溶红茶（instant black tea）速溶绿茶（instant green tea）速溶花茶（instant flower tea）调味速溶茶（seasoning instant tea）净化（purification）浓缩（concentration）干燥（drying）茶可乐（tea-cola）荞麦茶-乌龙茶混合饮料（Buckwheat tea-oolong tea mixed drinks）茶藻饮料（Tea algae beverage）茶乳晶（Tea milk crystal）第十章咖啡及可可饮料咖啡（coffee）咖啡豆（coffee bean）咖啡因（caffeine）咖啡粉（coffee powder）速溶咖啡（instant coffee）咖啡复合饮料（Coffee compound beverage）咖啡茶（coffee）椰奶咖啡（coconut milk coffee）可可脂（cocoa butter）可可碱（theobromine）单宁（tannin）可可豆（cocoa beans）可可果汁饮料（cocoa juice beverage）第十一章植物饮料植物饮料（botanical beverages）食用菌饮料（edible fungi beverage）藻类饮料（algae beverage）可可饮料（cocoa beverage）谷物饮料（cereal beverage）其他植物饮料（other botanical beverage）灰树花保健饮料（HuiShuHua health drink）脱腥（deodorization）离心分离（centrifugal separation）均质（homogeneity）脱气（degasification）螺旋藻营养饮料（Spirulina nutrition beverage）糊化（gelatinization）酶解（enzymolysis）接种（inoculation）发酵（fermentation）第十二章风味饮料风味饮料（flavor drinks）果味饮料（fruit flavored drinks）乳味饮料（milk flavored beverage）茶味饮料（tea flavored beverage）咖啡味饮料（coffee flavored beverage）其他风味饮料（other flavored beverages）天然风味物质（Natural flavor substances）人工合成风味物质（Synthetic flavor substances）荔枝干风味饮料（Litchi dry flavor drink）果味荷叶汁清凉饮料（fruity lotus leaf juice cool and refreshing drink）酸性风味乳饮料（acid flavor milk beverage）铁观音茶饮料（Tieguanyin tea drinks）茶味乳酸菌饮料（Tea flavor to lactic acid bacteria beverage）烤玉米风味饮料（Grilled corn flavor drink）微细藻发酵风味饮料（Micro algae fermentation flavor drink）野菊花风味饮料（Wild chrysanthemum flower flavor drink）第十三章特殊用途饮料特殊用途饮料（beverages for special uses）运动饮料（sports beverage）电解质饮料（Electrolyte drink）高能饮料（High-energy drink）婴幼儿饮料（infants and young children drinks）食物的特殊动力作用（special dynamic action）母乳化婴幼儿配方乳粉（Change baby formula milk powder）强化婴幼儿乳粉（strengthen the infant milk powder）离乳主食饮品（Staple food from milk drinks）婴幼儿辅助饮品（Baby auxiliary drinks）绿色包装（green package）低热量饮料（Low quantity of heat drink）第十四章固体饮料固体饮料（powdered beverages）果香型固体饮料（powdered beverage of fruit flavored type）香精（essence）麦芽糊精（maltodextrin）蛋白型固体饮料（powdered beverage of protein type）甜炼乳（condensed milk）乳油（missible oil）蛋黄粉（egg yolk powder）麦精（malt extract）柠檬酸（citric acid）小苏打（baking soda）维生素（vitamin）速溶豆乳粉（Instant soymilk powder）冰激凌粉（Ice cream powder）其他类型固体饮料（powdered beverage of other types）粉末果汁（powder juice）。

2023-2024学年山东人教版二年级上英语月考试卷(含答案解析)

2023-2024学年山东人教版二年级上英语月考试卷(含答案解析)

2023-2024学年人教版山东二年级上英语月考试卷学校：__________ 班级：__________ 姓名：__________ 考号：__________注意事项：1．答题前填写好自己的姓名、班级、考号等信息;2．请将答案正确填写在答题卡上;一、单选题（本大题共计19小题，每题3分，共计57分）1.It's rainy_____ Beijing．（）A. inB. onC. of【答案】A【解析】该题考查介词辨析．in在里面；on在上面；of…的．句意北京下雨了．in Beijing在北京"，符合题意．故选：A．2.I ________like tigers．（）A. amB: dont, C: isnt【答案】B【解析】考查助动词和否定句，句子表示"我不喜欢老虎"，句子是一般现在时，否定句用助动词"don't"，A．am不符合题意，B．don't符合题意，C．isn't不符合题意．故选：B．3.—Is this your vest? ( )—_____________A. Yes, it is.B: No, I dont.【答案】A【解析】略4.She ________ oranges, but she ________ apples.A: like; dont like, B: likes; doesnt likes, C: likes; doesnt like, D: like; dont likes【答案】C 【解析】5.Please give me two bottles of _____________.A. milkB. watersC. milksD. oranges【答案】A【解析】A6.—I'm hungry. ________ there any bread in the fridge, Mum?—None, but we have cakes.（）A. Is【答案】A【解析】A 句意：——我饿了。

英汉对照 journal of food engering

英汉对照 journal of food engering

3D CFD simulation of bottle emptying processes容器排空过程的三维CFD模拟A 3-D computational fluid dynamics model for forced air cooling of eggs placed in trays强迫空气冷却纸盘中鸡蛋的流体力学3-D计算模型A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules香兰素封装在巴西棕榈蜡微胶囊中释放的动力学研究A machine vision system for identification of micro-crack in egg shell鉴别蛋壳细微裂缝的机器影像系统On the usage of acoustic properties combined with an artificial neural network – A new approach of determining presence of dairy fouling利用声学特性结合人工神经网络-鉴定乳产品存在污染的一种新方法A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile根据原植物用电子舌的电位差区别蜂蜜.与传统方法:理化性参数和挥发性进行对比A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 一个基于红外光谱和人工神经网络来区分季节性生产和黄油供给方案的快速方法A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques评审:基于声音仪器的破坏性试验对干燥食品酥脆度和质量的测量Aeration of model gels: Rheological characteristics of gellan and agar gels凝胶通气模式:结冷胶和琼脂凝胶的流变学特性Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements硬质小麦粗面粉的凝聚:热力学方法对于水合性能的测量Alleviating bottlenecks in a microbiology laboratory减少在微生物实验室中的瓶颈Effect of the amount of steam during baking on bread crust features and water diffusion面包在烘烤期间蒸汽对面包表皮特征和水扩散的影响An enzyme sensor for the determination of total amines in dry-fermented sausages一种酶传感器在腊肠风干发酵中对总有机胺的决定性An improved model of the seeded batch crystallization of glucose monohydrate from aqueous solutions从含水的溶解液中分批处理去籽的结晶化葡萄糖一水合物的一种改良模式An RFID application in the food supply chain: A case study of convenience stores in Taiwan无线射频识别在食品供应链中的应用：台湾便利储藏的案例研究Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products分析模型对可变湿度扩散性的估计和可收缩食品的干燥模拟Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries红草莓在高压和热处理下花青素退化的动力学Application of hybrid image features for fast and non-invasive classification of raisin图像特征混合对葡萄干快速和非侵入分类的应用Application of NIR hyperspectral imaging for discrimination of lamb muscles近红外高光谱对识别羔羊肌肉的应用Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling从洛神花中萃取花青素的实验历程和建模Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage无菌包装超高压均质处理苹果汁：储藏中的安全与质量参数Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy利用可见近红外光谱对鳕鱼（大西洋鳕）鱼片新鲜度的自动评估Beer quality screening by FT-IR spectrometry: Impact of measurement strategies, data pre-processings and variable selection algorithms傅里叶变换红外光谱学光谱测定法对啤酒品质的筛选：测量方法，数据预处理和多变的算法选择对测量的影响Calcium effect on mechanical properties of model cell walls and apple tissue钙对典型细胞壁和苹果组织机械性能的作用CFD model development and validation of a thermonebulisation fungicide fogging system for postharvest storage of fruit热雾化杀菌剂系统对采收后食品储藏计算流体动力学模型的发展和确立Changes in orange juice characteristics due to homogenization and centrifugation橘子饮料特性因均化作用和离心分离所出现的变化Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging聚丙烯薄膜附加香芹酚和百里香酚对活性包装的表征和抗菌活性研究Characterization of bread dough: Rheological properties and microstructure面包面团的特性表述：流变性能和微观结构Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation种植加工引诱咖啡豆微观结构的变化：X射线微观层析成象的调查Combination of digital images and laser light to predict moisture content and color of bell pepper simultaneously during drying在干燥情况下，利用数字图像和激光灯的结合对灯笼椒的水分含量和颜色同时进行预测Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers利用丙三醇和木糖醇作为增塑剂在高低直链淀粉质食品薄膜形成状况的对比性研究Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method对比利用贝里奇凝固时间的方法和拟议光学方法对牛奶凝固活度的测量精度Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures压缩性组织的特性,从结冷胶,琼脂以及它们的混合物中凝胶准备的不透明度和脱水收缩作用Computer simulation model development and validation for radio frequency (RF) heating of dry food materials无线电频率对干燥食物材料加热的计算机模拟模型的发展和验证Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation微波扩大人造干酪的松脆物:力学,声学和感官评价Classification of black tea liquor using cyclic voltammetry利用循环伏安法对红茶白酒的分类Determination and removal of malondialdehyde and other2-thiobarbituric acid reactive substances in waste cooking oil检测和去除废弃食用油中丙二醛和其他2-硫代巴比土酸的反应物Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks利用高光谱影像和适应促进神经网络测定全部葡萄皮中花青素浓度Determination of translucent content in mangosteen by meansof near infrared transmittance利用近红外透光率的方法对山竹果透明率的检测Development of a novel method to measure the film thickness of cured can coatings一个对腌罐头镀膜薄膜厚度测定新方法的发展Dielectric properties of sea cucumbers (Stichopus japonicus ) and model foods at 915 MHz典型食品和海参(刺参)在915MHz下的介电性能DMA peaks in potato cork tissue of different mealiness动态力学分析法在不同粉性的土豆软木组织的应用Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters干燥和热处理玉米在可溶性盐蛋白和颜色参数变性上的影响Drying characteristics of mango slices using the Refractance Window™ technique芒果切片的干燥特性在折射窗薄层干燥技术上的应用Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution干燥动力学利用干燥猪肉切片的过热蒸汽和品质特性对不同厚度,风干和纤维分布的应用Dynamic oscillatory rheological measurement and thermal propertiesof pea protein extracted by salt method: Effect of pH and NaCl利用盐法对豌豆蛋白萃取的动态震荡流变测量和热性能:PH和盐的作用Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation油水比率的动态振动剪切性能模型系统肉乳剂:线性粘弹性分析对温度和含油浓度在蛋白质网状形成的影响Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilization在电场强度和能量利用上共线性和共面性电场脉冲处理chambers的尺寸规模和几何体的影响Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis促进渗透期间以跨膜通量为能源成分的分子量的高或低的影响Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers水吸附在多细胞固体食品形态学的影响第二部分：吸附谷类饼干的吸附Effect of morphology on water sorption in cellular solid foods.Part I: Pore scale network model水吸附在多细胞固体食品形态学的影响第一部分：气孔比例网状模型Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices盐和蔗糖含量对土豆切片复合组织介电性能和微博冷冻干燥的影响Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation一些运行变量对新克菲尔构想的微观结构和物理性能的影响Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato电质壁分离对菠菜和番茄中叶绿素和类胡萝卜素提取率的影响Effects of vacuum frying on structural changes of bananas真空油炸对香蕉结构变化的影响A finite element model for mechanical deformation of single tomato suspension cells一种对于单一番茄悬浮细胞的机械变形的有限元模式Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose提高在葡萄糖前将装入乳酸菌鼠李糖GG的微胶囊进行喷雾干燥的残余物Enzymatic browning in sliced and puréed avocado: A fractal kinetic study 鳄梨和切片中的酶促褐变：一种分形动力学研究Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.)blanched under different conditions在不同条件下大蒜变白中酶失活动力学和颜色的变化Evaluating banana ripening status from measuring dielectric properties利用介电性能测量香蕉成熟状况的评估Evaluating non-stick properties of different surface materials for contact frying不同表面材料的非粘性对接触油炸的评估Evaluation of Photoshop software potential for food colorimetry Photoshop软件对食品比色法可能性的评估Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and chemometrics利用可见和近红外光谱学以及化学计量学快速测定长豇豆的沸腾时间Feasibility of NIR spectroscopy for non-destructive characterizationof table olive traits近红外光谱对表橄榄特性无损检测的可行性Food supply chain leanness using a developed QFD model食品供给链缺乏使用一种成熟的质量功能展开模式Fractal analysis of the retrogradation of rice starch by digital image processing利用数字图像处理米粉糊液凝沉的分形分析Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating利用电介质加热杀菌法与果汁中与温度和频率有关的介电性能的相关性Development of a rapid, non-destructive method for egg contentdetermination in dry pasta using FT-NIR technique利用傅里叶变红外光谱技术测量鸡蛋内部的一种快速无损检测方法的发展Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking利用转谷氨酰胺酶交联诱导鸡肉肌原纤维蛋白的胶凝特性Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions一种食品经过不同条件下和不同干燥方法的一般性微观结构变化和结构性能质量指标Glass transition phenomenon on shrinkage of papaya during convective drying木瓜在对流干燥期间玻璃转化现象的收缩Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein糖类在冷冻和冻结干燥牛血浆蛋白的玻璃转化温度的影响Heat transfer modelling in a refrigerated display cabinet: The influence of operating conditions冷藏展示柜的热传递模型：操作条件的影响Specific volume and compressibility measurements of tomato pasteat moderately high pressure as a function of temperature番茄酱在适当高压下作为温度函数比容和可压缩性测量Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Coupled fluid transport and stress equations基于在干燥期间玉米粒水分运输和压力发展的杂交混合理论：耦合流体运输和压力方程式Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stabilityby thermogravimetric analysis利用热重量分析对酯化油和其热氧化稳定的流体力学，热解析和分子结构的分析Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging利用高光谱影像对新鲜大西洋鲑鱼切片在不同气压下储藏的分类Imaged based estimation of food volume using circular referentsin dietary assessment饮食评估中食品体积的估计使用循环参照物的影像基础Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system利用近红外高光谱影像系统对熟火鸡火腿切片的品质分级Implication of water activity and glass transition on the mechanicaland optical properties of freeze-dried apple and banana slices水活性和玻璃转化在冷冻干燥苹果和香蕉切片的力学光学性能的含义Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments酿酒酵母在菠萝，葡萄和蔓越橘汁脉冲和连续热声波降解法处理下的失活Investigating the performance of thermo nebulisation fungicide fogging system for loaded fruit storage room using CFD model利用流体力学模型计算热雾化杀菌剂雾化系统对已装水果储藏室性能的研究An Exploration of Why People Participate in Second Life Social Support Groups关于人们参加第二人生社会扶持组织原因的探索Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions南瓜储藏在等温和非等温冷冻条件下动力学性能的变化Kinetics studies during NaCl and KCl pork meat brining猪肉盐浸处理中氯化钠和氯化钾的动力学研究Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems交联木薯淀粉/多糖系统的线性和非线性粘弹性行为Monitoring changes in feta cheese during brining by magnetic resonanceimaging and NMR relaxometry在浸盐作用期间利用磁共振影像和核磁共振弛豫时间监测羊奶酪的变化Mathematical model of pork slice drying using superheated steam利用过热蒸汽干燥猪肉切片的数学模型Mathematical modeling of intermittent and convective drying of rice and coffee using the reaction engineering approach (REA)利用反作用工程方法间歇性和对流干燥大米，咖啡的数学建模Mathematical modeling of swelling in high moisture whey protein gels膨胀高水分乳清蛋白凝胶的数学建模Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydro fluidization system利用单轮液体喷射在水电流态化系统在高温和质量传递在静止土豆表面撞击的数学建模An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin利用基于虫胶和明胶复合薄膜形成对虫胶的镀膜效率和机械性能提高的方法Mechanical relaxation times as indicators of stickiness in skimmilk–maltodextrin solids systems机械力松弛时间作为在粘性表层物牛奶麦芽糖糊精固体系统的指标Effect of composition on the mechanical response of agglomeratesof infant formulae初期公式的附聚物的机械回应成分的影响Combination of optical and non-destructive mechanical techniquesfor the measurement of maturity in peach光学和无损机械技术组合对桃子成熟的测量Expansion mechanism of extruded foams supplemented with wheat bran 增补挤压泡沫体伴随麦麸的膨胀原理Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication乳品凝胶基于模拟粉碎稳定性试验标准在使观众盐释放的机械模型Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food在固体食品模型中机械模型对结合氧运输随着抗坏血酸氧化的动力学Effect of sugar, citric acid and egg white type on the microstructuraland mechanical properties of meringues调和蛋白的糖，柠檬酸和蛋白类型在微观结构和机械性能的影响Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods大豆蛋白和琼脂膜混合的微观结构和机械性能：成分和处理方法的影响Coffea arabica beans microstructural changes induced by roasting: AnX-ray microtomographic investigation利用烘烤引诱咖啡豆微观结构的变化：一种X射线微层析调查The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction初级理论模型在新成立的污染物形成的微波加热的影响：营养退化和孢子退化Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles从碳酸饮料在聚对苯二甲酸乙二醇酯瓶子中质量传递的实验验证和建模Modeling microbial kinetics as a function of temperature: Evaluationof dynamic experiments to identify the growth/inactivation interface根据温度对微生物动力学建模：动态实验的评估来鉴定增长/失活的分界面Modeling rehydration of porous food materials: I. Determinationof characteristic curve from water sorption isotherms多孔渗水食品材料的再水化建模：1，水等温吸附线中特性曲线的测定Modeling rehydration of porous food materials: II. The dual porosity approach多孔渗水食品材料的再水化建模：2，双重多孔性方法Modeling the effects of initial nitrogen content and temperatureon fermentation kinetics of hard cider初始含氮量和温度在苹果酒的发酵动力学的建模作用Modelling flow behaviour of dairy foams through a nozzle乳品泡沫通过喷嘴的建模流动状况Modelling of coupled heat and mass transfer during a contact baking process在联系烘烤进程期间耦合高温和质量传递的建模Monitoring and grading of tea by computer vision – A review利用计算机视觉对茶叶监测和分级-一个评审Monitoring of ATP and viable cells on meat surface by UV–Vis reflectance spectrum analysis利用紫外-可见反射比光谱分析对肉表面ATP和活细胞的监测Monitoring the dynamic density of dough during fermentation using digital imaging method利用数字影像方法在发酵期间对生面团的动态密度监测Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model微波膨化：利用一种耦合多相多孔介质对最适条件的测定-大型变形模型Red to far-red multispectral fluorescence image fusion for detection offecal contamination on apples利用红色对远红外多谱线的荧光影像融合对苹果排泄污染物的检测Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods人工神经网络模型对淀粉性食物的蒸煮杀菌的冷点温度的预测Non-destructive analysis of anthocyanins in cherries by means of Lambert–Beer and multivariate regression based on spectroscopy and scatter correction using time-resolved analysis利用Lambert–Beer和多元回归基于光谱学和散射修正使用时间分辨分析对樱桃花青素的无损检测分析Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruitby waveguide spectroscopy利用波导光谱学对“Hayward”猕猴桃的内部品质无损检测Non-destructive maturity classification of mango based on physical, mechanical and optical properties基于物理，机械和光学特性对芒果成熟等级的无损检测Non-destructive prediction of hardening pericarp disorder in intact mangosteen by near infrared transmittance spectroscopy利用近红外线透射比光谱学对完整的山竹果无序表皮樱花的无损检测Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries非热能技术和食品防腐剂解决方案对草莓的微生物负荷减低和质量保持的功效Numerical modeling of heat and mass transfer during coffee roasting process咖啡豆烘烤进程的高温和质量传递数值模拟Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating利用欧姆加热对芽孢杆菌的加速钝化Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction利用微波能量从柑橘果皮对酚酸萃取的优化：美拉德反应的重要性Effect of guar gum content on some physical and nutritional properties of extruded products瓜尔豆胶在挤压产品的一些物理和营养特性的作用Physical properties of acerola and blueberry pulps金虎尾和蓝莓果肉的物理特性Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight不同分子量的壳聚糖基可食用薄膜合并生物活性的化合物的理化特性Predicting cleaning time of ventilation duct systems in the food industry 通风管系统在食品工业的清洗时间预测Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique利用可见/近红外高光谱散射影像技术队牛肉质量特性的预测Prediction of colloidal stability in white wines using infrared spectroscopy利用红外线光谱学对白葡萄酒胶体稳定性的预测Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method利用解析方法对浓缩的干质量玻璃化温度和喷雾干燥状况的预测Production, recovery and applications of xanthan gum by Xanthomonas campestris利用白菜黄单胞菌对黄原胶的生产，恢复和应用Pulsed electric field assisted aqueous extraction of colorants from red beet电场脉冲协助红甜菜中色素的萃取Investigation of Raman chemical imaging for detection of lycopene changes in tomatoes during postharvest ripening利用拉曼化学成像在采收后成熟期间对番茄红素变化的检测的调查研究Real-time modeling of milk coagulation using in-line near infrared spectroscopy利用管线式近红外光谱学对牛奶凝结的即时性建模Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods用不同方法利用臭氧微气泡的产生对蔬菜杀虫剂（杀螟松）残渣的去除Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp温度对松果菊果肉的动态和稳态切变流变学的影响Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum由一种相比阿拉伯树胶的新水状胶体（Angum胶）制成的D-柠檬烯乳胶的流变特性和稳定性Modeling and estimation of rheological properties of food productsfor manufacturing simulations食品的流变特性对于制造模型的建模和评估Rheological, textural and spectral characteristics of sorbitol substituted mango jam山梨醇替代芒果果酱的流变的，组织的和光谱特性Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type肌原纤维蛋白-植物油脂附和凝胶剂的流变学特性和微观结构：乳滴尺寸和薄膜类型的影响Rheometric non-isothermal gelatinization kinetics of mung bean starchslurry: Effect of salt and sugar – Part 1绿豆淀粉泥浆的流变测定非等温凝胶化动力学：盐和糖的作用-第一部分Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation唯一适度高压单元的增大单元来提高微生物失活Particle surface moisture content estimation using population balance modeling in fluidised bed agglomeration利用平衡建模的数量对使底座结块液化微粒表面水分含量的估测Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder铝箔聚乙烯分层包装真空干燥椰子汁粉保质期的预测Effect of modified atmosphere and active packaging on the shelf-lifeof fresh bluefin tuna fillets改良环境和有效包装在新鲜金枪鱼切片保质期的影响Shortwave infrared hyperspectral imaging for detecting sour skin (Burkholderia cepacia)-infected onions短波红外线高光谱影像对被感染洋葱皮发酵的测定Wavelength selection in vis/NIR spectra for detection of bruises on apples by ROC analysis利用ROC分析用可见/近红外光谱对苹果损伤测定波长的选择Maltodextrin/pectin microparticles by spray drying as carrier fornutraceutical extracts喷雾干燥利用麦芽糖糊精/果胶微粒作为载体对保健品提取Structural properties of freeze-dried rice经过冷冻干燥大米的结构特性Study of contact angle, wettability and water vapor permeability in carboxymethylcellulose (CMC) based film with murta leaves(Ugni molinae Turcz) extract基于murta叶片薄膜萃取羧甲基纤维素接触角，湿润度和水蒸气渗透性的研究Granularity and its importance for traceability in a farmed salmon supply chain间隔尺寸以及其重要性对于养殖鲑鱼供给链的可追溯性Texture prediction during deep frying: A mechanistic approach油炸期间的质地预测：一种机械型工作设计方法The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis苹果软细胞组织附和橡黄素衍生物与X-射线孔隙结构分析结合的真空浸渍在营养强化上的影响The potential of electrospraying for hydrophobic film coating on foods 电喷镀对于在食品疏水性薄膜敷层的可能性The use of biodosimetry to measure the UV-C dose delivered to a sphere,and implications for the commercial treatment of fruit利用生物计量测定法测定紫外-C线剂量传递到球面，对于水果商业化处理的影响Corrigendum to ‘‘Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer’’ [Journal of Food Engineering 103/1 (2010) 21–28]勘误表：“高压均质器的液滴变形和终止缩尺模型的理论和实验分析”[食品工程杂志103/1(2010)21-28]Development of a two-band spectral imaging system for real-time citrus canker detection双频段光谱影像对于即时性检测柑橘溃疡的发展Shape determination of horticultural produce using two-dimensional computer vision – A review利用二维计算机影像对园艺产品形状的检测-一份评审Comparative study of high intensity ultrasound effects on foodproteins functionality高强度超声波作用在食物蛋白功能的对比性研究Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process不确定性和灵敏度分析：耦合高温和质量传递对于联系烘烤进程的数学模型Variable selection in visible and near-infrared spectra: Application toon-line determination of sugar content in pears可见和近红外光谱的可变性选择：应用于梨含糖量的即时检测Application of visible and near infrared spectroscopy for rapidand non-invasive quantification of common adulterants in Spirulina powder可见和近红外光谱对于螺旋藻粉共同掺杂物的快速以及非侵入性定量的应用Classification of longan fruit bruising using visible spectroscopy利用可见光谱学对桂圆损伤的分类Water diffusion and enzyme activities during malting of barley grains: A relationship assessment在大麦谷粒的麦粒发芽期间水扩散和酶活性：一个相关性评估Water transport properties of artificial cell walls人造细胞壁的水运输性能Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions冷冻面包面团在等温和变动温度储藏条件下的质量损失Automated fish bone detection using X-ray imaging利用X-射线影像对鱼骨的自动化检测X-ray microtomography to study the microstructure of mayonnaiseX-射线显微断层显像对蛋黄酱微观结构的研究Influence of yeast and frozen storage on rheological, structural andmicrobial quality of frozen sweet dough酵母和冷冻储藏对冷冻甜面团的流变性，结构和微生物质量的影响Yield improvement in progressive freeze-concentration by partial melting of ice通过冷冻食品局部融化利用逐步冷冻浓缩提高产量。

橙汁英语怎么说

橙汁英语怎么说

橙汁英语怎么说橙汁是以橙子为原料经过榨汁机压榨得到的果汁饮料，比较新鲜，营养价值高，可经过冷冻的方法饮用或直接饮用。

那么你知道橙汁用英语怎么说吗?接下来跟着店铺来学习一下吧。

橙汁的英语说法1：orangeade橙汁的英语说法2：Orange Juice橙汁相关英语表达：squeeze the orange榨橙汁Orange Candy橙汁糖a bottle of orange juice一瓶橙汁橙汁的英语例句：1. Lemon and lime juice were both temporarily out of stock.柠檬汁和酸橙汁暂时都缺货。

2. A tourist was robbed after being given a drugged orange.一名旅游者在喝了一杯被动了手脚的橙汁饮料后遭到了抢劫。

3. Everywhere in the house was a sticky trail of orange juice.家里到处是泼洒的橙汁留下的黏糊糊的痕迹.4. Orange juice makes him sick so don't give it to him.橙汁会让他恶心，别让他喝橙汁。

5. Orange juice seems to disagree with some babies.橙汁似乎不适合某些婴儿饮用。

6. Would you care for some orange juice?来杯橙汁怎么样?7. Add a few drops of lime juice.加几滴酸橙汁。

8. freshly squeezed orange juice鲜榨橙汁9. I had nothing stronger than orange juice to drink.我只喝了橙汁,没喝酒.10. I'll crush the juice out of oranges for you.我榨柳橙汁给你喝.11. The housewife crushes out juice from oranges.那个家庭主妇常榨柳橙汁.12. I was flicking idly through a newspaper while awaiting the arrival of orange juice and coffee.我一边无所事事地翻着报纸，一边等着我点的橙汁和咖啡。