高强脉冲电场和热处理对橙汁维生素C影响比较  

Effects of pulsed electric field and thermal treatment on vitamin C in orange juice

作　　者：曾新安[1] 刘燕燕[1] 李云[1] 杨星[1] 范玉婷[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第9期123-124,129,共3页Science and Technology of Food Industry

基　　金：广东省糖品绿色加工国际研发中心;广东省科技计划项目"安全加工中心"(2007B080401010)资助

摘　　要：采用自行研制的脉冲电场设备,比较研究了脉冲电场和热处理对橙汁的灭菌效果和维生素C含量的影响情况。结果表明:在保持橙汁温度比较低的条件下(小于60℃),25kV/cm脉冲场强的灭菌效果能够达到国家卫生标准,维生素C保留率为86.6%,比90℃热处理10min后维生素C的保留率高出24.4%。The effects of pulsed electric field （PEF）as well as thermal treatment on sterilization efficiency and vitamin C reservation in orange juice were investigated with application of the self-designed and made PEF equipment in this paper.Results indicated that when the applied electric field was 25kV/cm, ideal sterilization effects of orange juice could be obtained with the treated sample temperature lower than 60℃.It was demonstrated that under such PEF condition,the reservation ratio of vitamin C in orange juice was 86.6% ,which was significantly higher by 24.4% than thermal treatment at 90℃ for 10min.

关 键 词：脉冲电场(PEF) 热处理 灭菌效果 维生素C保留率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]