Based on the instantaneous high-pressure(IHP)produced by high-pressure single pole-cylinder pump, the effects of combining this pressure with medium temperature on the retention of total vitamin C(Vc)in wax gourd juic...Based on the instantaneous high-pressure(IHP)produced by high-pressure single pole-cylinder pump, the effects of combining this pressure with medium temperature on the retention of total vitamin C(Vc)in wax gourd juices were investigated under 20 - 80 MPa, 35 - 58℃, pH 3. 0 - 6. 0 and processing time 0-8 min. Results showed that the loss of Vc increased with elevated processing temperatures(50 MPa, 4 min). When the temperature of raw juices was 35℃, the retention of total Vc was higher under 40 - 60 MPa than that under the pressure < 40 MPa or > 60 MPa, and it was up to 94%(4 min). The retention of total Vc decreases slowly within 6 min, but rapidly after 6 min. The pH can also influence the retention of total Vc, and this retention can come to a highest point at pH 6.0.展开更多
文摘Based on the instantaneous high-pressure(IHP)produced by high-pressure single pole-cylinder pump, the effects of combining this pressure with medium temperature on the retention of total vitamin C(Vc)in wax gourd juices were investigated under 20 - 80 MPa, 35 - 58℃, pH 3. 0 - 6. 0 and processing time 0-8 min. Results showed that the loss of Vc increased with elevated processing temperatures(50 MPa, 4 min). When the temperature of raw juices was 35℃, the retention of total Vc was higher under 40 - 60 MPa than that under the pressure < 40 MPa or > 60 MPa, and it was up to 94%(4 min). The retention of total Vc decreases slowly within 6 min, but rapidly after 6 min. The pH can also influence the retention of total Vc, and this retention can come to a highest point at pH 6.0.
