HIGH PRESSURE CARBON DIOXIDE TREATMENT FOR FRESH-CUT CARROT SLICES

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

【摘要】

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【作者】

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Bi Xiufang Wu Jihong Zhang Yan Xu Zenghui Liao Xiaojun

【机构】

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,

【出处】

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2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

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2011年12期

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　　The effects of high pressure carbon dioxide (HPCD) treatment on natural microorganisms, indigenous enzymes activity, damage to cell membranes and hardness in fresh-cut carrot slices were investigated.1.86 log10 cycle reduction for aerobic bacteria (AB) and 1.25 for moulds & yeasts (M&Y) was achieved at 5 MPa and 20℃ for 20 min.The residual activity (RA) of peroxidase (POD), polyphenol oxidase (PPO), and pectinmethylesterase (PME) exhibited initially increase and secondly decrease with treatment time and their minimum activity was 75.8%, 90.9% and 52.8% at 5 MPa and 20℃ for 15 min, respectively.

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HIGH PRESSURE CARBON DIOXIDE TREATMENT FOR FRESH-CUT CARROT SLICES

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