Lub cev txoj hauv kev los tswj cov enzymatic browning suav nrog kev kho cua sov, tiv thaiv cov pa oxygen, siv qhov kub thiab txias, thiab irradiation. Kev kho cua sov, xws li blanching, tuaj yeem yooj yim inhibit qhov kev ua haujlwm enzymatic vim enzymes, uas muaj cov proteins, yog denatured [7, 8].
Yuav ua li cas koj thiaj li tsis ua kom muaj zog ua kom muaj zog?
Ntxiv citric, ascorbic lossis lwm cov kua qaub, xws li vinegar, txo qis pH thiab tiv thaiv kom tsis muaj zog. Thaum lub sij hawm enzymatic browning, polyphenols hnov mob nrog oxygen. Yog tias muaj lwm yam cuam tshuam nrog cov pa oxygen, enzymatic browning yuav tsis tshwm sim.
Yuav ua li cas thiaj tiv thaiv cov tawv nqaij tawv nqaij?
Cov xim av tuaj yeem ua rau qeeb los ntawm kev tiv thaiv cov enzyme los ntawm kev ua haujlwm zoo. txiv qaub kua txiv muaj cov kua qaub uas tuaj yeem nres cov enzymes ua haujlwm zoo vim tias cov enzymes feem ntau ua haujlwm zoo tshaj plaws ntawm ib qho pH. Piv txwv li, dej thiab qab zib, hauv jam, txwv tsis pub oxygen hauv huab cua nkag mus rau cov enzymes thiab tiv thaiv cov xim av.
Koj ua li cas tiv thaiv zaub mov kom tsis txhob xim av?
Coating lawv nrog kua qaub xws li txiv qaub, txiv kab ntxwv, lossis kua txiv pineapple. Siv cov khoom lag luam los tiv thaiv kev tsaus ntuj nrog cov txiv hmab txiv ntoo, xws li Fruit-Fresh®, thiab ua raws li cov chaw tsim khoom cov lus qhia. Sib tov nrog cov txiv hmab txiv ntoo acidic xws li txiv kab ntxwv, txiv kab ntxwv, txiv kab ntxwv thiab lwm yam txiv ntoo citrus lossis pineapple.
Koj ua li cas tiv thaiv enzymatic browning hauv txiv apples?
Hauv chav ua noj hauv tsev enzymaticbrowning tuaj yeem tiv thaiv los ntawm txo PPO oxidation kev ua haujlwmlossis txo qis cov substrate uas cov enzyme tuaj yeem khi. Txheej tshiab txiav txiv apples hauv qab zib los yog phoov tuaj yeem txo cov pa oxygen thiab ua rau cov tshuaj tiv thaiv browning qeeb.
