EFFECT OF ULTRA-HIGH PRESSURE PROCESSING ON THE MICROBIOLOGICAL,PHYSICAL AND CHEMICAL INDICATORS OF

• 作 者: WangWei;JiaChangxi;QinXiaojian;
• 机 构: Beijing University of Agriculture,Food science and Technology Department,Beijing,102206,CHINA
• 出 处: 2009北京非热加工技术国际研讨会
• 发表日期: 2009年期

　　In order to study the effect of ultra high pressure (UHP) treatment on the quality of tomato juice,the prepared tomato juice was subjected to UHP treatment (100~500 MPa for 5-20min in room temperature).The total number of bacteria was detected.The method was the Determination of total bacteria by plate pour mixing.The ascorbic acid,soluble solids content,pH value and the color of tomato juice were separately detected by 2,4-dinitrophenylhydrazine,WYT,Colorimeter and Acidimeter.The treated juice were compared with untreated respectively.The experimental results showed that the bacteria are sensitive to pressure for tomato juice in room temperature.