KEY PROCESSING TECHNIGUES OF THE RADISH JUICE STERILIZED BY ULTRAHIGH PRESSURE

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：tianzhizui

【摘要】

：

　　The parameters of blanching, enzymatic treatment and sterilization by ultra high pressure (UHP) for radish juice processing were investigated.The results sh

【作者】

：

Xu Xiayang Zhang Fusheng Chen Fang Wu Jihong Hu Xiaosong

【机构】

：

CollegeofFoodScienceandNutritionalEngineering,ChinaAgricultureUniversity,Beijing100083,CHINAKeyLabor

【出处】

：

2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

：

2011年9期

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　　The parameters of blanching, enzymatic treatment and sterilization by ultra high pressure (UHP) for radish juice processing were investigated.The results showed that myrosinase was inactivited completely while the radish dices were blanched for 3 min at 100℃ ; the juice yield reached 82%, while the radish nectar was treated by 0.015% pectinase for 40 min.

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KEY PROCESSING TECHNIGUES OF THE RADISH JUICE STERILIZED BY ULTRAHIGH PRESSURE

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