| 李萌萌,吕长鑫,冯叙桥.超高压技术在果蔬汁加工中的应用现状与发展前景[J].食品安全质量检测学报,2014,5(2):567-576 |
| 超高压技术在果蔬汁加工中的应用现状与发展前景 |
| Status quo and trend of fruit and vegetable juice processing by application of ultra high pressure |
| 投稿时间：2013-12-08 修订日期：2014-01-15 |
| DOI： |
| 中文关键词: 超高压 果蔬汁 品质 应用 |
| 英文关键词:ultra high pressure fruits and vegetables juice quality application |
| 基金项目:辽宁省科技厅农业攻关计划项目(2011205001)、渤海大学人才引进基金项目(BHU20120301) |
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| 中文摘要: |
| 本文综述了超高压(ultra high pressure, UHP)技术及其在果蔬汁加工中的应用情况, 通过其与传统热加工杀菌效果进行论述, 从UHP对果蔬汁杀菌动力学的研究, 果蔬汁UHP杀菌工艺优化, UHP对果蔬汁酶活性的影响, UHP对果蔬汁稳定性及风味的影响等方面概述了应用现状, 并对UHP在果蔬汁加工中的应用进行展望。 |
| 英文摘要: |
| Ultra high pressure (UHP) technology and its application in juice processing of fruits and vegetables were reviewed in detail in this paper from various aspects including comparison with traditional heating, sterilization kinetics, processing technology, effect on enzyme activity and quality of the processed juice. Furthermore, its developmental trend and application were envisioned. |
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