Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System
Joint Authors
He, Yuanqing
Chen, Min
Ma, Xiaoke
Li, Tingting
Yin, Lijing
Ma, Haile
Zhou, Jie
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-05
Country of Publication
Egypt
No. of Pages
9
Abstract EN
In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated.
The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigated.
Besides, the novel simulation system of the Maillard reaction was built to research the effects of different ultrasonic times and power treatment on Zhenjiang vinegar.
The results show that, under the conditions of ultrasonic treatment, the changes of Zhenjiang vinegar physiochemical index, such as color, reducing sugar, and amino acid, are consistent with those of natural ageing.
In addition, ultrasound can produce a cavitation effect and cracking water molecules to produce hydroxyl radicals and superoxide radicals, so as to achieve the ageing effect of vinegar.
American Psychological Association (APA)
Ma, Xiaoke& Li, Tingting& He, Yuanqing& Chen, Min& Zhou, Jie& Yin, Lijing…[et al.]. 2020. Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184571
Modern Language Association (MLA)
Ma, Xiaoke…[et al.]. Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System. Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1184571
American Medical Association (AMA)
Ma, Xiaoke& Li, Tingting& He, Yuanqing& Chen, Min& Zhou, Jie& Yin, Lijing…[et al.]. Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184571
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184571