Effect of Ultra-high Pressure on the Quality and Safety of Fresh-cut Chinese Yam

摘要：

Slices of fresh-cut Chinese yam were treated with different pressure for 10min and then were stored at 4℃ for 9 days. The effects of UHP pressure on micro-organisms, sensory characteristics,total soluble solids, titratable acidity and ascorbic acid of fresh-cut Chinese yam were determined during different storage time. The UHP treatment of 600MPa effectively prevented browning and microorganisms growth, quality of fresh-cut Chinese yam.

关键词： Ultra-High Pressure Fresh-cut Chinese yam

作者: AN Guangjie LI Bo

作者单位: School of Food and Biological Engineering,Zhengzhou University of Light Industry,P.R.China,450002 Henan Institute of Science and Technology,P.R.China,453003

会议类型: 国际会议

会议名称: 2007 International Conference on Agriculture Engineering(2007年农业工程国际会议)

会议地点: 河北保定

会议语种:英文

页码: 941-945

在线出版日期: 2007-10-20（万方平台首次上网日期，不代表论文的发表时间）