Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice

被引：67

作者：

Kim, YS

Park, SJ ^{[1
]}

Cho, YH

Park, J

机构：

[1] Yonsei Univ, Dept Biotechnol, Seoul 120749, South Korea

[2] Yonsei Univ, Bioprod Res Ctr, Seoul 120749, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 09期

关键词：

high pressure with mild heat; carrot juice; alpha- and beta-carotene; enzyme inactivation; response surface methodology;

D O I：

10.1111/j.1365-2621.2001.tb15214.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality-related enzymes were lost at 400 MPa and 70 degreesC, for 10 min, while alpha- and beta -carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70 degreesC, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high-quality carrot juice.

引用

页码：1355 / 1360

页数：6

共 27 条

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