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Researcher Chen Weijun's research group from the School of Food Science and Engineering of Hainan University has made a breakthrough in the preservation of young coconut

 Last Update: 2021-11-01
 Source: Internet
 Author: User

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Recently, the College of Food Science and Engineering, Hainan University researcher Chen Weijun research group using ultrasound technology to extend the storage time and keep the coconut water coconut sweetness study published in Ultrasonics Sonochemistry (zone 1 TOP Chinese Academy of Sciences journal, impact factor 7.

In this study, a high-intensity US with a frequency of 20 kHz and a power of 2400 W was used to treat tender coconuts

Figure 1 The impact of ultrasound treatment on AI

The postgraduate student Wu Jilin of Hainan University is the first author.

Abstract original

Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water

Jilin Wu, Haiming Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Weijun Chen

Abstract

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