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2233174 |
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|a eng
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| 044 |
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|b ليبيا
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| 100 |
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|9 612359
|a Eshkourfu, Rabia Omar
|e Author
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| 245 |
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|a Study the Effect of Preservation and Storage on some Physical and Chemical Properties of Local and Imported Strawberry Juice Samples
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| 260 |
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|b جامعة المرقب - كلية التربية بالخمس
|c 2024
|g يوليو
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| 300 |
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|a 1559 - 1575
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| 336 |
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|a بحوث ومقالات
|b Article
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|b There is ample evidence of the health and nutritional benefits of fruit juice, which is an essential component of the human diet. However, the nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor-quality juice. This study aimed to study the effect of preservation and storage on some physical and chemical properties of local and imported strawberry juice samples (natural, frozen, bottled), where five samples were collected randomly from markets (Souq Al- Khamis, Qasr Al-Akhiar, Ghanima), and the volumetric method was used to estimate vitamin C (ascorbic acid) and citric acid. the most important results showed that ascorbic acid (vitamin C) in fresh strawberries was estimated at 45.79 mg/100 ml, and after only three days it became 25.54 mg/100 ml, and in frozen strawberries it was 39.6 mg/100 ml on the first day after keeping it in the refrigerator for three days, its concentration was 14.9 mg/100 ml, while in local juices the concentration ranged between (0.88- 9.7 mg/100 ml) for the first and third days, respectively. In imported juices, its concentration was 13.12 mg./100 ml on the first day and 0.88 mg/ 100 ml on the third day, while the citric acid concentration was the lowest value in the frozen juices (0.0064) and the fresh juices had the highest value. (0.49) The pH was within permissible limits, and the electrical conductivity of all juice samples increased on the second day and decreased after a week. The refractive index also decreased with increasing storage in different proportions. After a week, the results showed the lowest value in the local sample and the highest value of the refractive index for the sample (natural and frozen). The results showed a decrease in the percentage of total dissolved solids in samples of natural, frozen, and packaged juices. As the storage period lengthened, the most recorded sample was the local sample (A) (18.07) from the first day, and after a week, it decreased, and the lowest recorded sample was. (40.4)
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| 653 |
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|a الخصائص الفيزيائية
|a العصائر المستوردة
|a محصول الفراولة
|a صناعة الفاكهة
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| 692 |
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|b Vitamin C
|b Fresh Strawberries
|b Chemical
|b Physical Properties
|b Frozen
|b Local Juices
|b Imported Juices
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| 700 |
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|9 790546
|a Awitil, Soud Saad
|e Co-Author
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| 700 |
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|9 790547
|a Abouzghaya, Hajar Abd Alsalam
|e Co-Author
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| 700 |
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|9 790548
|a Almagrabg, Hanan Ahmed
|e Co-Author
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| 700 |
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|9 790549
|a Shnaib, Eman Saeid
|e Co-Author
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| 773 |
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|4 التربية والتعليم
|6 Education & Educational Research
|c 094
|l 025
|m ع25
|o 1568
|s مجلة التربوي
|t Educational Journal
|v 000
|x 2011-421X
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| 856 |
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|u 1568-000-025-094.pdf
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| 930 |
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|d y
|p y
|q n
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| 995 |
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|a EduSearch
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| 999 |
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|c 1489724
|d 1489724
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