The composition of carbohydrates in concentrated orange juices (COJ) and its effects on glass transition temperature and viscosity of the products were investigated.
研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响。
This made that the two kinds of juices were similar in glass transition temperature, but viscosity of COJ produced by enzymatic process was higher than that of COJ produced by squeezing.
两种橙汁的玻璃化转变温度相近，但酶法工艺所制得橙汁的粘度明显高于前者。
This made that the two kinds of juices were similar in glass transition temperature, but viscosity of COJ produced by enzymatic process was higher than that of COJ produced by squeezing.
两种橙汁的玻璃化转变温度相近，但酶法工艺所制得橙汁的粘度明显高于前者。
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