COMPARISON OF EFFECTS OF ULTRA-HIGH PRESSURE AND HEAT STERILIZATION ON QUALITIES OF FRESHLY-SQUEEZED

来源 :2009北京非热加工技术国际研讨会 | 被引量 : 0次 | 上传用户：huangguohao123

【摘要】

：

Sensory quality,nutrient components and physicochemical properties of pineapple juice were studied,base on achievement commercial sterilization requirements by ultra-high pressure (UHP) treatment and

【作者】

：

Zhang Wei Li Biansheng Mei Canhui

【机构】

：

College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,510640,CH

【出处】

：

2009北京非热加工技术国际研讨会

【发表日期】

：

2009年11期

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　　Sensory quality,nutrient components and physicochemical properties of pineapple juice were studied,base on achievement commercial sterilization requirements by ultra-high pressure (UHP) treatment and heat treatment separately.The results showed that total number of bacteria declines with pressure (300 ~ 500MPa) increase and arrived commercial sterilization at 400MPa for 10min.Besides,the sterilization were at the same level by heat treatment (85℃ for 5min).pH value,total acid,total sugar,soluble solid content of pineapple juice have no significant change in both UHP treatment and heat treatment (P>0.05).

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COMPARISON OF EFFECTS OF ULTRA-HIGH PRESSURE AND HEAT STERILIZATION ON QUALITIES OF FRESHLY-SQUEEZED

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