Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C

Tillmans, J.; Hirsch, P.; Jackisch, J.

doi:10.1007/bf01653756

Cited by 27 publications

(10 citation statements)

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“…The content of vitamin C in green pepper was determined using Tillmans method based on titration of the analysed sample with 2,6-dichlorophenolindophenol standard solution in an acid environment [23]. To determine the content of vitamin C, three portions of raw material (in the form of slurry) of 10 g and dried material of 0.5 g were prepared.…”

Section: Methodsmentioning

confidence: 99%

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

Szadzińska

Łechtańska

Kowalski

et al. 2017

Ultrasonics Sonochemistry

126

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The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as "heating effect", "vibration effect" and "synergistic effect" are presented.

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Section: Methodsmentioning

confidence: 99%

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

Szadzińska

Łechtańska

Kowalski

et al. 2017

Ultrasonics Sonochemistry

126

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show abstract

“…The total polyphenol (TP) content was determined by using the procedure described by Cilliers et al (1990), while the ascorbic acid (AA) content was measured using the redox titration between AA and dichloroindophenol as described by Tillmans et al (1932). AA retention in treated samples was calculated using the following formula:…”

Section: Analysis Of Physical and Chemical Quality Parametersmentioning

confidence: 99%

Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Walkling-Ribeiro

Noci

Cronin

et al. 2008

Journal of Food Engineering

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“…Ascorbic acid (AA) content was measured using the redox titration between AA and dichloroindophenol as described by Tillmans et al (1932). AA retention of treated samples was calculated using the following formula:…”

Section: Measurement Of Pectin Methyl Esterase Activity and Ascorbic mentioning

confidence: 99%

The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

Walkling-Ribeiro

Noci

Riener

et al. 2008

Food Bioprocess Technol

103

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The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange juice was investigated. Conventional pasteurization (HTST, 94°C for 26 s) was used as a control. TS (10 min at 55°C) applied in combination with PEF (40 kV/cm for 150 μs) resulted in a comparable inactivation of S. aureus to that achieved by conventional HTST. TS/PEF did not affect the pH, conductivity, or°Brix and had a milder impact on the juice color than thermal treatment. Furthermore, the nonenzymatic browning index was significantly affected by HTST (P<0.05) but not by TS and PEF. Ascorbic acid retention was almost complete after TS and PEF (96.0%), but it was substantially lower (P < 0.05) after HTST (80.5%). Residual activity of pectin methyl esterase (PME) decreased as PEF field strength and treatment time increased; however, applying TS and PEF in combination left a greater residual PME activity than HTST (12.9 vs 5.0%, respectively).

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Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C

Cited by 27 publications

References 0 publications

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

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