The Effects Of Ultra-High Pressure Treatment On The Quality And Processing Properties Of White Radish

Ultra-high pressure technology is one of the most popular methods in food process. Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. As a non-thermal food processing UHP processing not only can overcome the disadvantages caused by traditional heat treatment of food, but also deal with the problems of energy resources and was able to satisfy the consumer demand. UHP technology has proven to be very valuable.White Radishwas taken as research object in this paper. The effects on the quality, processing characteristics and stability during the storage of white radish under different UHP treatments were studied. In order to evaluate the effect on quality of white radish changes of texture, vitamin C content, membrane permeability, color, peroxide, cell microstructure indicators were studied. Hardness and brittleness are indexes that determine UHP treatment condition of white radish for pickling process. Changes of salt, moisture, pH, nitrite content, total acid, hardness, brittleness were studied to evaluate the effect on white radishpickling process. White radishafter UHP process preserved at 4 ℃. In order to evaluate the effect on stability during the storage breathing intensity, color, vitamin C, and weight loss rate as indexes were studied.The results showed that the white radish which treated by UHP has many changes. They are hardness, brittleness and L value significantly reduced, peroxide activity passivated, and membrane permeability increased. The pressure is the main reason for these changes. The vitamin C content is not changed after UHP processing. Salt content of white radish which was treated by UHP rising faster than control in pickling process, while the nitrite content was significantly reduced 93% reduction compared with the control sample. It provides a new method to deal with the problem of pickle in nitrite. The decrease rate of vitamin C content in white radishwas slow down, but breathing intensity and weight losing rate increased. It shows that UHP processing is not conducive to the storage of fresh white radish...