Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor

Authors

DAI Jiahui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIU Jianxue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
HAN Sihai, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
LI Xuan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
LIU Jinke, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
DONG Xinluo, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LI Peiyan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
XU Baocheng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
LUO Denglin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China

Abstract

Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during this time period.

Publication Date

2-28-2019

First Page

33

Last Page

36,54

DOI

10.13652/j.issn.1003-5788.2019.02.007

Recommended Citation

Jiahui, DAI; Jianxue, LIU; Sihai, HAN; Xuan, LI; Jinke, LIU; Xinluo, DONG; Peiyan, LI; Baocheng, XU; and Denglin, LUO (2019) "Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor," Food and Machinery: Vol. 35: Iss. 2, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.02.007
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/7

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