[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2630":3},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":24,"tags":26,"view_count":32,"doi":33,"paper":34,"created_at":69},2630,"Effects of microwave heating on concentration properties and quality attributes of blueberry–grape blended pulp","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1920261","Blended blueberry–grape pulp (BBGP) was concentrated using microwave heating concentration (MHC) to evaluate the effects of microwave intensity (2–6 W\u002Fg), blueberry-to-grape mass ratio (1:1–1:7), citric acid addition (0.2%–0.4%), and granulated sugar addition (10%–15%) on temperature, moisture content, anthocyanin retention ratio, soluble solids content, and sensory quality. Microwave intensity and blueberry-to-grape mass ratio each exhibited a biphasic effect on anthocyanin retention and sensory scores, with optimal levels around 4 W\u002Fg and 1:3 mass ratio, whereas soluble solids content remained unaffected by variations in these parameters or citric acid concentration. Citric acid addition enhanced anthocyanin stability but impaired palatability at excessive levels, while granulated sugar addition did not significantly influence anthocyanin retention yet effectively modulated soluble solids and sweet-sour balance, with 12.5% yielding the highest sensory performance. The recommended processing parameters for MHC of BBGP are 4–6 W\u002Fg, 1:3 blueberry-to-grape mass ratio, 0.3% citric acid, and 12.5% granulated sugar. These findings provide practical guidance for optimizing MHC processes to produce high-quality blended fruit concentrates such as BBGP.","采用微波加热浓缩（MHC）对蓝莓-葡萄混合果浆（BBGP）进行浓缩，以评估微波强度（2–6 W\u002Fg）、蓝莓与葡萄质量比（1:1–1:7）、柠檬酸添加量（0.2%–0.4%）和砂糖添加量（10%–15%）对温度、水分含量、花青素保留率、可溶性固形物含量和感官品质的影响。微波强度和蓝莓与葡萄质量比均对花青素保留率和感官评分表现出双相效应，最佳水平分别约为4 W\u002Fg和质量比1:3，而可溶性固形物含量不受这些参数或柠檬酸浓度变化的影响。添加柠檬酸增强了花青素稳定性，但过量会损害适口性；添加砂糖对花青素保留率无显著影响，但能有效调节可溶性固形物和酸甜平衡，其中12.5%的添加量获得最佳感官表现。BBGP微波加热浓缩的推荐工艺参数为：微波强度4–6 W\u002Fg、蓝莓与葡萄质量比1:3、柠檬酸0.3%、砂糖12.5%。这些发现为优化微波加热浓缩工艺以生产BBGP等高品质混合果汁浓缩液提供了实践指导。",null,"Frontiers in Sustainable Food Systems","2026-09-15T00:00:00Z","论文",10,false,63,{"impact":17,"substance":18,"depth":19,"authority":20,"freshness":21,"relevant":22,"comment":23},8,18,15,13,9,1,"蓝莓葡萄复合果浆微波浓缩工艺优化的实证研究，给出可落地的参数组合，对果蔬加工与品质保持有参考价值，但属细分领域技术论文，公共影响有限。",[25],{"name":10,"url":6},[27,28,29,30,31],"农产品加工","花青素","葡萄","蓝莓","微波浓缩",0,"10.3389\u002Ffsufs.2026.1920261",{"doi":33,"openalex_id":35,"authors":36,"venue":10,"cited_by_count":32,"oa_url":6,"card":62,"direction":66,"ingested_from":68},"W7213252471",[37,39,41,44,46,48,50,52,54,56,58,60],{"name":38,"orcid":9},"Xinglong Zhao",{"name":40,"orcid":9},"A. Wangze",{"name":42,"orcid":43},"Yuhan Zhang","https:\u002F\u002Forcid.org\u002F0009-0009-0505-6322",{"name":45,"orcid":9},"Chunhao Kan",{"name":47,"orcid":9},"Yuedong Wang",{"name":49,"orcid":9},"Chenghai Liu",{"name":51,"orcid":9},"Chai Liu",{"name":53,"orcid":9},"Wei Zhao",{"name":55,"orcid":9},"Gang Shi",{"name":57,"orcid":9},"Chao Ma",{"name":59,"orcid":9},"Li Xi",{"name":61,"orcid":9},"Jie Jiang",{"tldr":63,"method":64,"finding":65,"direction":66,"opportunity":67},"研究微波加热浓缩蓝莓-葡萄混合果浆的工艺参数对品质的影响。","微波加热浓缩，考察微波强度、配比、柠檬酸和糖添加量。","最佳工艺为4-6 W\u002Fg、1:3配比、0.3%柠檬酸、12.5%糖，花青素保留和感官最佳。","其他","可探索微波浓缩中花青素降解动力学与在线监测，结合智能控制优化品质。","openalex","2026-09-16T23:30:07.980146Z"]