苹果块欧姆加热烫漂技术研究  

The scalding technology study of apple lump with ohmic heating

作　　者：赵武奇[1] 郭芳[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2013年第2期100-103,108,共5页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省自然科学基础研究计划项目(2011JM3011);陕西师范大学实验技术研究项目(SYJS2012015)

摘　　要：以多酚氧化酶活性、过氧化物酶活性、Vc损失率为指标对苹果块进行欧姆加热烫漂工艺优化研究.通过单因素试验,分别考察了加热温度、加热时间、电场强度、料液比对烫漂效果的影响.正交试验结果表明:最佳工艺参数为温度65℃,加热时间90s,电场强度100V/cm,料液比1∶5(g∶mL),该参数下Vc损失率均值为21.874%,PPO残留活力为0.07%,POD残留活力的为0.06%.Taking polyphenol oxidase （PPO）, peroxidase （POD）activity, Vc loss as the indicators, the optimal scalding technology of apple Lump with ohmic heating was studied. The scalding effect under different heating temperatures, heating time, voltage gradients, material liquid ratio were examined by single factor experiment. Orthogonal experiments show that the best technological conditions were obtained when temperature is 65 ℃, heating time is 90 s, voltage strength is 100 V/cm, material liquid ratio is 1 ： 5（g ： mL）. Under this conditions Vc loss is 21. 874%, PPO residual activity is 0.07%, the production requirements. POD residual activity is 0.06 %. It could meet

关 键 词：欧姆加热 苹果块 烫漂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]