高压加工对鲜蛋液流变特性的影响  

Rheological Property of Egg Liquid during High Pressure Processing

作　　者：赵红霞[1] 张守勤[2] 周丰昆[1] 

机构地区：[1]中国科学院长春光学精密机械与物理研究所 [2]吉林大学生物与农业工程学院

出　　处：《农业机械学报》2004年第6期138-141,共4页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：基于高压加工方法能在常温或较低温度下达到灭菌效果 ,压力可瞬间传递的优点 ,研究了高压加工对鲜蛋液流变特性的影响 ,提出了采用曲线拟合的方法来寻求鲜蛋液的流变方程 ,找到了加压条件对鲜蛋液流变特性影响规律。 4 0 0 MPa压力时蛋白有一部分变性 ,因此高压加工鲜蛋液建议采用 30 0 MPa、5 min的生产条件。A method of high pressure processing (HPP) of egg liquid was developed in this paper, which could sterilize the liquid effectively at room temperature and transfer pressure instantly. The egg liquid processed in such a way can be preserved for a longer time. The rheological property of fresh egg liquid by HPP was investigated and its rheological equations were established by the way of plot fitting technique, which could be used to design and control the equipment of transportation and stirring of egg liquid. As egg white will be partly denaturalized at a pressure of 400 MPa, the fresh egg liquid should be processed at 300 MPa for 5 min.

关 键 词：蛋液 流变性质 高压加工 曲线拟合 灭菌 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]