果汁冷杀菌技术

Research on cold sterilization technologies for fruit juice

对超高压杀菌、脉冲电场杀菌、辐照杀菌、高密度CO2技术等4种果汁冷杀菌技术进行了简要的介绍。它们的共同特征就是可以减少由于加热而造成的果汁的营养成分和风味的丧失,并分别对杀菌机理、各自的优缺点及应用前景进行了分析。

Four cold sterilization technologies for fruit juice （ultra high pressure sterilization, impulse electric field sterilization, radiation sterilization and high dense phase carbon dioxide technology） are briefly introduced. They are all technologies applied at low temperatures and can reduce the loss of nutrients and flavour of fruit juice. Their sterilization mechanisms and merits/demerits are analyzed.