Studies on the Vertical Tissue of Celery Processed by High Pressure Processing
High pressure processing (HPP) is one of the novel techniques applied in food processing and preservation. In order to know the influence of HPP on vegetables tissue, the tissue of celery processed by HPP was studied in this paper. In this study, six 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 and a little bit change of celery cells taken place at ultra high pressure (600 MPa) for 5 min, and there was no obvious change at 400 MPa for longer time ( 25 min), the comprehensive observations and analyses showed that in general the tissue of celery could not be damaged by high pressure. The conclusion is that processing celery by HPP at 500MPa for 5 min.
tissue celery High pressure processing
Shulai Xu Li Wang Longjiang Niu
Food Engineering College, Harbin University of Commerce Harbin, Heilongjiang, China Hospital of Harbin University of Commerce Harbin, Heilongjiang, China Tianjin Branch of Heilongjiang Wandashan Milk Co., Ltd.Tianjin, China
国际会议
哈尔滨
英文
609-611
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）