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1、第27卷2011年第6期6月農(nóng)業(yè)工程學報TransactionsoftheCSAEVbl.27No.6Jun.2011337EffectsofhighhydrostaticpressureprocessingonqualityofyellowpeachesinpouchZhangFushen91llIZhao3unll2IChenFan91
2、2lLiaoXiaojunl‘_lWangZhengful,一,WuJihon91,脒,HuXiaoson91,z(1.CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUnive
3、rsity,Beijing100083。China;2.ChineseNationalEngineeringResearchCentrefo,F(xiàn)ruitsandVegetablesProcessing,KeyLaboratoryofFruitsandVegetablesProcessing,MinistryofAgriculture,EngineeringResearchCentreforFruitsandVegetablesProcessing,MinistryofEducation,Beijing100083,China)Abstract:Inordertoexpandtheapplica
4、tionofnon.thermalprocessingincannedfruitsindustry,theeffectsofhighhy’drostaticpressure(HHP)processingonqualitiesofyellowpeachesinpouch(YPP)wasinvestigated,andsubsequentlytexture,microstructure,color,pHvalue,titratableacidity(TA),andtotalsolublesolid(TSS)ofHHPprocessedYPPwereevaluatedandcomparedtothe
5、rmalprocessedone.Theresultsshowedthattexture,microstructure,color,pHvalue,TA,andTSSofYPPtreatedbyHHPprocessing(600MPa,>5min)werepreserved,whiletextureandmicrostructureofYPPtreatedbythermalprocessingf90士20C。20min)wereseveredamagedandTSSincreased.SensoryevaluationofHHPprocessedYPPshowednosignificantdi
6、fferencesfromunprocessedsamplesinsensoryattributesexc印tfortasteandfreshness,whilethermalprocessinghadsignificanteffectonsensoryattributesexceptforcolorandaroma.Theresultcanprovideareferenceforindustrialproductionof唧Pprocessedcannedfruits.Keywords:texture,color,sensoryevaluation,yellowpeachesinpouch(
7、YPP),highhydrostaticpressure(HHP)doi:10.3969/j.issn.1002—6819.2011.06.059(:LCnumber:T$255.3Dogumentcode:AArticleID:1002—6819(20111—06—0337—07ZhangFusheng,ZhaoJun,ChenFang,eta1.Effectsofhi【ghhydrostaticpressureprocessingonqualityofyellowpeachesinpouch[J].TransactionsoftheCSAE,2011,27(6):337--343.(inE
8、nglishwithChineseabstract)張甫生,趙君,陳芳,等.高靜壓加工對黃桃罐頭品質的影響[J].農(nóng)業(yè)工程學報,2011,27(6):337--343.0IntroduetionYellowpeachinpouch(YPP)isverypopularasoneofthecannedfruitsinmanycountries,andtheconsumptionofYPPincreas