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姜 斌,胡小松,廖小军,张 燕,吴继红,孙志健.超高压对鲜榨果蔬汁的杀菌效果[J].农业工程学报,2009,25(5):234-238.DOI:
超高压对鲜榨果蔬汁的杀菌效果
  
中文关键词:  超高压,杀菌,贮藏,鲜榨苹果汁,鲜榨胡萝卜汁
基金项目:国家“863“计划重点课题——食品非热加工技术与设备(2007AA100405)
作者单位
姜 斌 中国农业大学食品科学与营养工程学院北京 100083 
胡小松 中国农业大学食品科学与营养工程学院北京 100083 
廖小军 中国农业大学食品科学与营养工程学院北京 100083 
张 燕 中国农业大学食品科学与营养工程学院北京 100083 
吴继红 中国农业大学食品科学与营养工程学院北京 100083 
孙志健 中国农业大学食品科学与营养工程学院北京 100083 
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中文摘要:为防止鲜榨果蔬汁受微生物污染而腐败变质,通过超高压加工处理降低其污染的风险,延长产品货架期,提高产品的安全性。该文通过研究超高压处理鲜榨苹果汁和胡萝卜汁及其在贮藏期的菌落总数变化,确定超高压杀菌后的鲜榨苹果汁和胡萝卜汁的生物安全性。试验结果表明:超高压对低pH值的鲜榨苹果汁的杀菌效果优于pH值偏中性的鲜榨胡萝卜汁。随着处理压力的增大和处理时间的延长,鲜榨苹果汁和胡萝卜汁中的菌落总数显著降低(P<0.05)。经过400 MPa、15 min处理的鲜榨苹果汁可在4℃下贮藏7 d仍保持食用安全性,而鲜榨胡萝卜汁经400 MPa、45 min处理,仅能在4℃下贮藏3d。
Jiang Bin,Hu Xiaosong,Liao Xiaojun,Zhang Yan,Wu Jihong,Sun Zhijian.Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2009,25(5):234-238.DOI:
Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice
Author NameAffiliation
Jiang Bin College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Hu Xiaosong College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Liao Xiaojun College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Zhang Yan College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Wu Jihong College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Sun Zhijian College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 
Key words:high hydrostatic pressure, sterilization, storage, fresh apple juice, fresh carrot juice
Abstract:To prevent the fresh fruit and vegetable juices from being infected by microorganisms and decaying, high hydrostatic pressure, as an alternative sterilization technology was applied to reduce the amount of microorganisms, extend the shelf life and ensure the safety of products. Effects of high hydrostratic pressure (HHP) processing on change of colony forming unit in fresh apple juice and carrot juice during the storage were investegated to ensure the biosafety. The results showed that HHP was more suitable for fresh apple juice at lower pH value than carrot juice at neutral pH value. With the increase of pressure and holding time, the amount of microorganisms decreased significantly (P<0.05). Furthermore, the HHP-treated apple juice presented a longer shelf life than carrot juice did under the similar conditions. The fresh apple juice treated by HHP at 400 MPa for 15 min can be stored at 4℃ for over seven days and still remains edible. However, the fresh carrot juice treated by HHP at 400 MPa for 45 min can only be stored at 4℃ for three days.
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