【摘 要】
：
Ultra-high pressures (300-500 MPa) combined moderate heat (60-80℃) for 10 min and thermal (100℃, 15 min) as sterilization methods of canned litchi were investigated to compare their effects on quality
【机 构】
：
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
Ultra-high pressures (300-500 MPa) combined moderate heat (60-80℃) for 10 min and thermal (100℃, 15 min) as sterilization methods of canned litchi were investigated to compare their effects on quality changes.Fresh litchi flesh was sealed in flexible pouch with syrup of 22% sugar and 0.15% acid.The color, firmness, total sugar, total titratable acid of litchi flesh were determined as quality indexes.
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