摘要
初步研究了微波处理对哈密瓜汁中POD、PPO、LOX酶活性的抑制作用。结果表明,控制微波处理温度不超过48℃时,最优处理组合为微波处理时间40s、微波处理9次、pH值3.5。
Microwaves effects on the POD, PPO, LOX activities in melon juice were studied, The results showed that the optimum parameters was 40 second longterm treatment with microwowe for 9times and pH3.5 under the temperature less than 48℃ .
出处
《中国食物与营养》
2010年第3期65-67,共3页
Food and Nutrition in China
基金
环塔里木盆地特色林果业关键技术开发与示范(项目编号:200731136-3)
关键词
哈密瓜汁
微波
酶活性
影响
Hami Melon Juice
Microwave
Enzymes Activity
Effects
