Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide

건조 전처리 방법으로써 초임계 이산화탄소가 사과절편의 화학적 성분에 미치는 영향

  • Received : 2009.11.10
  • Accepted : 2010.03.05
  • Published : 2010.04.30


We investigated changes in the chemical composition of apple slices after pretreatment with supercritical $CO_2$. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical $CO_2$ served not as a solvent but rather as a means of tissue compression. Supercritical $CO_2$ compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical $CO_2$ pressure was released.


Supported by : 경북대학교


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