Based on the instantaneous pressurization and depressurization produced by high pressure single pole cylinder pump and valve, the effects of the continuous processing on the peroxidase (POD) activity in wax gourd ju...Based on the instantaneous pressurization and depressurization produced by high pressure single pole cylinder pump and valve, the effects of the continuous processing on the peroxidase (POD) activity in wax gourd juices were investigated. Results showed that the processing factors such as pressure, temperature, pH and processing time are important to the POD activity. POD in crude juices could be inactivated apparently above 50 MPa(pH 4.6, 35℃, 4 min), and activated at 20 MPa ( P < 0.01). Its remarkable inactivation could also be observed at 45 and 55℃ (20 MPa, pH 4.6, 4 min), and the evident activation appears at the material temperature 35℃ ( P < 0.01). The pH 3.0 could destroy POD almost completely (20 MPa, 35℃, 4 min), while pH 6.0 could not influence apparently the POD activity in crude juices( P > 0.05). In addition, the rules of POD activity along with the treatment time are variational under different processing pressures. The higher the treating pressure is, the shorter the processing time is needed to inactivate POD.展开更多
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 pressurization and depressurization produced by high pressure single pole cylinder pump and valve, the effects of the continuous processing on the peroxidase (POD) activity in wax gourd juices were investigated. Results showed that the processing factors such as pressure, temperature, pH and processing time are important to the POD activity. POD in crude juices could be inactivated apparently above 50 MPa(pH 4.6, 35℃, 4 min), and activated at 20 MPa ( P < 0.01). Its remarkable inactivation could also be observed at 45 and 55℃ (20 MPa, pH 4.6, 4 min), and the evident activation appears at the material temperature 35℃ ( P < 0.01). The pH 3.0 could destroy POD almost completely (20 MPa, 35℃, 4 min), while pH 6.0 could not influence apparently the POD activity in crude juices( P > 0.05). In addition, the rules of POD activity along with the treatment time are variational under different processing pressures. The higher the treating pressure is, the shorter the processing time is needed to inactivate POD.
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.
