Studies the Influence of HPP on Celerys Transverse Texture and Tissue

摘要：

In order to process and preserve vegetables by High Pressure Processing (HPP),the texture and tissue of celery processed by HPP was studied in this paper.HPP is gaining in popularity with the world food industry.However,processing and preservation of vegetables by HPP is an advanced technology.In this study,ten celery samples had been treated at the diverse pressure for different time respectively.Furthermore,the slices of the samples before and after HPP had been made and observed by microscope.Although little celery juice effused at ultra high pressure (600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min),the comprehensive observations and analyses showed that in general the texture and tissue of celery could not be damaged by high pressure.The conclusion is that processing celery at 600 MPa for 5 min is the practicable technology.

关键词： texture tissue vegetable HPP technology

作者: Shulai Xu

作者单位: Food Engineering College,Harbin University of Commerce,Harbin,Heilongjiang 150076,China

会议类型: 国际会议

会议名称: 2010 International Conference of Environment Materials and Environment Management(2010年环境材料与环境管理国际学术会议 EMEM 2010)

会议地点: 哈尔滨

会议语种:英文

页码: 1456-1459

在线出版日期: 2010-07-24（万方平台首次上网日期，不代表论文的发表时间）