Effect of Ultra-high Pressure Combined Heating on the Microorganisms in Cloudy Peach Juice
To investigate the effect of high pressure on the amount of microorganisms in cloudy peach juice, 200~ 600Mpa and ultra-high pressure combined heating were conducted on cloudy peach juice and the juices which was 320Mpa pressured combined 50*C heating were stored for 35 days at 4*C<. 22C and 37X3), and the remaining amount of microorganisms was assayed. The number of microbes in cloudy peach juice decreased as the treated time of UHP increased. The yeasts and moulds could not be found in juice after being pressured with 300MPa and bacteria could not be found after being pressured with 400MPa. Microorganisms could not be found in juice after being conducted with 400 and 600 MPa combined with 50C. The technology of 320Mpa pressure combined 50 C heating for 10 minutes could be used in inactivating the microorganisms in cloudy peach juice and the amount of microorganisms remained stable during the storage of peach juice.
cloudy peach juice ultra-high pressure combined heating microorganisms
Zhao Guang-yuan Liu Qian-ru
School of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou, China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
223-225
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）