瞬变高压协同中温处理对牛乳理化性质的影响  

Effects of combined instantaneous high-pressure and medium temperature on the physical-chemical characters of milk

作　　者：左君[1] 王武[1] 方红美[1] 马超[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《中国乳品工业》2009年第4期21-23,共3页China Dairy Industry

摘　　要：基于高压泵产生的高压脉冲压力,在压力20～100 MPa,进料温度25～55℃,处理时间2～8 min条件下,采用二次回归正交组合设计实验方法,考察了瞬变高压与中温协同作用对鲜乳理化性质的影响。结果表明,处理压力对牛乳的酸度有显著影响,进料温度对牛乳的酸度和亮度也有显著影响,而两者对牛乳的水化度无显著影响;处理时间对牛乳酸度、亮度和水化度均无显著影响。Based on the sterilization method of combined instantaneous high-pressure arid medium temperature, the effects of the processing on the physical-chemical characters of milk （acidity, brightness, hydration） were investigated under 20-100 MPa, 25-55℃ and processing time 2-8 min, by means of quadratic orthogonal combination design. The result showed that the level of pressure made significant influence to the acidity, temperature made remarkable influence to the acidity and brightness, both of pressure and temperature had insignificant effect on the hydration. The acidity, brightness or hydration couldn＇t be made significant effectiveness by processing time.

关 键 词：瞬变高压 中温 牛乳 理化性质 二次回归组合设计 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]