高静压加工对黄桃罐头品质的影响.pdf

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1、第27卷2011年第6期6月农业工程学报TransactionsoftheCSAEVbl．27No．6Jun．2011337EffectsofhighhydrostaticpressureprocessingonqualityofyellowpeachesinpouchZhangFushen91llIZhao3unll2IChenFan91

2、2lLiaoXiaojunl‘_lWangZhengful，一，WuJihon91，脒，HuXiaoson91，z(1．CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUnive

3、rsity,Beijing100083。China；2．ChineseNationalEngineeringResearchCentrefo，FruitsandVegetablesProcessing,KeyLaboratoryofFruitsandVegetablesProcessing,MinistryofAgriculture,EngineeringResearchCentreforFruitsandVegetablesProcessing,MinistryofEducation，Beijing100083，China)Abstract：Inordertoexpandtheapplica

4、tionofnon．thermalprocessingincannedfruitsindustry，theeffectsofhighhy’drostaticpressure(HHP)processingonqualitiesofyellowpeachesinpouch(YPP)wasinvestigated，andsubsequentlytexture，microstructure，color,pHvalue，titratableacidity(TA)，andtotalsolublesolid(TSS)ofHHPprocessedYPPwereevaluatedandcomparedtothe

5、rmalprocessedone．Theresultsshowedthattexture，microstructure，color，pHvalue，TA，andTSSofYPPtreatedbyHHPprocessing(600MPa，>5min)werepreserved，whiletextureandmicrostructureofYPPtreatedbythermalprocessingf90士20C。20min)wereseveredamagedandTSSincreased．SensoryevaluationofHHPprocessedYPPshowednosignificantdi

6、fferencesfromunprocessedsamplesinsensoryattributesexc印tfortasteandfreshness，whilethermalprocessinghadsignificanteffectonsensoryattributesexceptforcolorandaroma．Theresultcanprovideareferenceforindustrialproductionof唧Pprocessedcannedfruits．Keywords：texture，color，sensoryevaluation，yellowpeachesinpouch(

7、YPP)，highhydrostaticpressure(HHP)doi：10．3969／j．issn．1002—6819．2011．06．059(：LCnumber：T$255．3Dogumentcode：AArticleID：1002—6819(20111—06—0337—07ZhangFusheng，ZhaoJun，ChenFang，eta1．Effectsofhi【ghhydrostaticpressureprocessingonqualityofyellowpeachesinpouch[J]．TransactionsoftheCSAE，2011，27(6)：337--343．(inE

8、nglishwithChineseabstract)张甫生，赵君，陈芳，等．高静压加工对黄桃罐头品质的影响[J]．农业工程学报，2011，27(6)：337--343．0IntroduetionYellowpeachinpouch(YPP)isverypopularasoneofthecannedfruitsinmanycountries，andtheconsumptionofYPPincreas