I. Causes of Browning There are two types of browning that occur during fruit processing. One is that the tannins in the fruit tissue are oxidized to brown substances under the action of enzymes due to the action of enzymes, called enzyme browning. The other is due to the role of physics, chemistry, etc. without the participation of enzymes. Caused by non-enzymatic browning, browning caused by a certain chemical reaction, such as the reaction of sugar and nitrogenous substances, organic acid substances.
Second, the enzyme enzyme to prevent browning Browning should have the coexistence of oxidase system, oxygen and brown oxides. If you can suppress any of these three, you can suppress the occurrence of browning.
1. The heat treatment in a hot water at 90 to 100°C for 10 minutes will lose the enzyme activity. Therefore, as long as the fruit processing using boiling water or steam heat treatment can prevent browning.
2, saline impregnated with neutral salts, such as salt, potassium chloride and other solutions can also reduce the activity of the oxidase system. Therefore, the pulp can be immersed in 1 to 2% salt solution during processing. Candied fruit and candied products can also be impregnated with calcium chloride solution, which can prevent browning and increase hardness.
3, smoked sulfur treatment using sulfur treatment can also effectively prevent browning, the method can be used in the drying room or sealed sulfur combustion. The amount of sulphur is about 1 to 1.5 kg per ton of fruit or 200 g per cubic meter of volume. This method also helps maintain vitamin C in fruits.
4, color protection liquid protection peeling, after cutting the fruit can be immersed in the color protection solution to isolate the air, inhibit the activity of the enzyme to prevent browning, but also can be used ascorbic acid (Vc) liquid soaking.
5, to avoid the use of metal utensils iron, copper, zinc, tin and other metal ions, is the enzyme activator, will accelerate enzyme browning. Therefore, wooden or stainless steel appliances should be used.
Third, the prevention of non-enzymatic browning
1. Brown sugar and amino acids react with amino acid and sugar to produce melanin, which is related to the type of hydrogen-containing acid in the raw material. Therefore, during processing, attention should be paid to selecting raw materials and controlling excessive conversion of sucrose to minimize the temperature of the processing and storage environment. For juices, keeping the pH low can effectively prevent browning.
2. The browning caused by the change in the anthocyanin enthalpy prevents the occurrence of such browning. During the processing, attention should be paid to the control of the pH, while avoiding prolonged high temperature treatment and avoiding the use of general metal appliances.
3. To prevent browning caused by the change of chlorophyll, to avoid sun exposure and air oxidation during fruit processing and storage. Chen Zhifeng Author: Heilongjiang Beidare Meat Industry Co., Ltd. Baoquanling Subsidiary from: “Friends of Farmers Getting Rich†2006.10
Second, the enzyme enzyme to prevent browning Browning should have the coexistence of oxidase system, oxygen and brown oxides. If you can suppress any of these three, you can suppress the occurrence of browning.
1. The heat treatment in a hot water at 90 to 100°C for 10 minutes will lose the enzyme activity. Therefore, as long as the fruit processing using boiling water or steam heat treatment can prevent browning.
2, saline impregnated with neutral salts, such as salt, potassium chloride and other solutions can also reduce the activity of the oxidase system. Therefore, the pulp can be immersed in 1 to 2% salt solution during processing. Candied fruit and candied products can also be impregnated with calcium chloride solution, which can prevent browning and increase hardness.
3, smoked sulfur treatment using sulfur treatment can also effectively prevent browning, the method can be used in the drying room or sealed sulfur combustion. The amount of sulphur is about 1 to 1.5 kg per ton of fruit or 200 g per cubic meter of volume. This method also helps maintain vitamin C in fruits.
4, color protection liquid protection peeling, after cutting the fruit can be immersed in the color protection solution to isolate the air, inhibit the activity of the enzyme to prevent browning, but also can be used ascorbic acid (Vc) liquid soaking.
5, to avoid the use of metal utensils iron, copper, zinc, tin and other metal ions, is the enzyme activator, will accelerate enzyme browning. Therefore, wooden or stainless steel appliances should be used.
Third, the prevention of non-enzymatic browning
1. Brown sugar and amino acids react with amino acid and sugar to produce melanin, which is related to the type of hydrogen-containing acid in the raw material. Therefore, during processing, attention should be paid to selecting raw materials and controlling excessive conversion of sucrose to minimize the temperature of the processing and storage environment. For juices, keeping the pH low can effectively prevent browning.
2. The browning caused by the change in the anthocyanin enthalpy prevents the occurrence of such browning. During the processing, attention should be paid to the control of the pH, while avoiding prolonged high temperature treatment and avoiding the use of general metal appliances.
3. To prevent browning caused by the change of chlorophyll, to avoid sun exposure and air oxidation during fruit processing and storage. Chen Zhifeng Author: Heilongjiang Beidare Meat Industry Co., Ltd. Baoquanling Subsidiary from: “Friends of Farmers Getting Rich†2006.10
Features:
- Fast and effective heat up, even on cold days- Temperature set at 175 F
- Melt-Proof inner liner (with heat sensitive dye to show mis-use or mal-function)
- Operating Light- RED shows when heating and GREEN when full temp is reached
- Dupont Nomex/Kevlar Insulation to keep the heat in and set Hot Pressures- Heat the entire carcass deep down
- Built Tough - Codura Exterior & high impact temperature controllers, full coverage Heating Elements
- Built and serviced in house
- Includes a nylon carry bag
- Can be used with all compound race tires
- Sold in sets of two
Image as below:
Tire Warmer, Tyre Warmers, Numerical Control Tyre Warmer, Standard Tyre Warmer
Ningbo JustLive Electrical Appliance Co., Ltd , https://www.makeheat.net