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射频技术对鲜榨籽瓜汁杀菌效果和风味的影响 被引量:1

Effect of Radio Frequency Technology on the Sterilization Effect and Flavor of Freshly Squeezed Seed-based Melon Juice
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摘要 为研究射频技术对鲜榨籽瓜汁灭菌效果和风味的影响,通过单因素试验分析了射频加热系统极板间距、果汁体积、射频处理时间、果汁离心时间对鲜榨籽瓜汁杀菌效果及果汁温度的影响。利用响应面法建立二次多项数学模型,确定射频技术对鲜榨籽瓜汁处理的最佳工艺参数。结果表明:在籽瓜汁离心时间6 min的条件下,射频处理300 s、果汁体积30 mL、极板间距为125.756 mm进行鲜榨籽瓜汁杀菌处理效果最佳,可以使果汁中菌落总数对数值下降到1.828、温度52.17℃、感官评价(×10^(-1))12.6,而由于温度较低可有效抑制籽瓜在杀菌过程中产生的煮熟味和异味。同一籽瓜汁样品经过射频处理和水浴处理达到相同杀菌效果的条件下,比较处理前后果汁理化指标及风味变化程度,结果表明:射频(终温52.17℃、300 s)比水浴(80℃、300 min)达到细菌总数对数值2以下所用时间更少,对籽瓜汁理化指标及风味的影响小于水浴处理。 In order to study the effect of radio frequency technology on the sterilization effect of freshly squeezed seed-based melon juice,the effects of polar plate spacing,juice volume,radio frequency treatment time,and juice centrifugation time on the sterilization effect of freshly squeezed seed-based melon juice and juice temperature were analyzed through single factor experiments.The response surface method was used to establish a quadratic polynomial mathematical model to determine the best process parameters for the treatment of freshly squeezed seed-based melon juice by radio frequency technology.The results showed that under the condition of centrifugal time of seed-based melon juice for 6 minutes,radio frequency treatment for 300 s,juice volume of 30 mL,polar plate spacing of 125.756 mm,the sterilization effect of freshly squeezed seed-based melon juice was the best,reducing the logarithm of the total number of colonies in the juice to 1.828,with the temperature at 52.17℃,and the sensory evaluation(×10^(-1))being 12.6.Under the condition that the same sample was sterilized by radio frequency and water bath to achieve the same sterilization effect,the physical and chemical indexes and flavor changes of the juice before and after the treatment were compared.The results showed that the radio frequency(final temperature 52.17℃,300 s)took less time than the water bath(80℃,300 min)to reach the logarithm of the total number of bacteria less than 2,and the effect on the physical and chemical indexes and flavor of seed melon juice was less than that of water bath treatment.
作者 李晓伟 吴劲锋 黄晓鹏 徐彦瑞 毛雪杰 常兵兵 LI Xiao-wei;WU Jin-feng;HUANG Xiao-peng;XU Yan-rui;MAO Xue-jie;CHANG Bing-bing(College of Mechanical and Electrical Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China)
出处 《林业机械与木工设备》 2021年第3期29-38,共10页 Forestry Machinery & Woodworking Equipment
基金 国家自然科学基金项目“籽瓜高效破碎和组分分离机理研究”(51765002)。
关键词 籽瓜汁 杀菌 射频技术 细菌总数 工艺优化 used-seed melon juice sterilization radio frequency technology total number of bacteria process optimization
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