【摘 要】
：
In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on sterilization and quality of vegetables was systematically analyzed and accessed by
【机 构】
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College of Food Science and Nutritional Engineering ,China Agricultural University, Beijing 100083,
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on sterilization and quality of vegetables was systematically analyzed and accessed by taking white turnip, lettuce and potato as experimental materials.The results were as follows: The bactericidal effect didnt change significantly after treatment of 600 MPa for 5 minutes.The hardness and resilience of HHP-treated vegetables increased significantly, and Vc content of white turnip, lettuce and potato increased by 17%, 23.3% and 49.4%, respectively, while /△E decreased as compared to those with thermal treatment.
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