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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.