Application Of Ultra-high-pressure In Shan Jing Zi

Ultra high pressure technology on fruit juice quality and the sterilization were hot topics of discussion at present. Objective of this paper were to study bactericidal effect and quality change of variation of Ultra high pressure treatment in shanding fruit juice, to provides the academic gist and technical support. Results showed that different pressure, pressure-holding time, Light transmittance of juice, soluble solids, turbidity, titratable acidity, color value, color difference, reducing sugar, vitamin C and other tests arrive at400MPa,9min was the best condition. In this condition shanding fruit juice could meet bactericidal effect and hold best quality.Comparison of two Sterilization in color value, color difference, reducing sugar, vitamin C result showed that juice of Ultra high pressure technology was similar to dilutions. It not only kept best bactericidal effect but also preserved quality and freshness, studied quality change rule and storage period in the process of storage of shanding fruit juice in condition of400MPa,9min. Result showed that color value changed of Exponential rule by storage time, established shanding fruit juice storage period prediction model lg θ=3.2079-0.0334C...