【摘 要】
：
High pressure processing(HPP)is applied in the food industry to inactivate spoilage and pathogenic microorganisms.The objective of this study was to examine the role of pressurization rate and intensi
【机 构】
：
National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, CHINA
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
High pressure processing(HPP)is applied in the food industry to inactivate spoilage and pathogenic microorganisms.The objective of this study was to examine the role of pressurization rate and intensifier system in enhancing HPP lethality to the natural microorganisms in purple sweet potato juice.We investigated the effect of high pressure processing on natural microorganisms at 400, 500 and 600 MPa respectively in purple sweet potato juice(pH 3.8) at 25℃.We applied two pressurization rates (1 and 2 MPa/s), and two intensifier systems (one-way and two-way intensifier)or pressure holding times.
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