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題 名 | Effects of Operating Conditions of High Pressurization on Inactivation of Enzymes and Microorganisms in Guava Juice=高壓處理操作條件對番石榴果汁殺菌及抑制酵素之影響 |
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作 者 | 林信堂; 顏國欽; | 書刊名 | 中國農業化學會誌 |
卷 期 | 36:1 1998.02[民87.02] |
頁 次 | 頁1-11 |
分類號 | 463.843 |
關鍵詞 | 高壓處理; 番石榴果汁; 殺菌; 酵素; High pressurization; Guava juice; Sterilization; Enzymes; |
語 文 | 英文(English) |
中文摘要 | 本研究討探高壓處理操作條件(壓力、溫度、時間、加壓次數及洩壓方式)對番 石榴果汁殺菌及抑制酵素之影響。由實驗結果得知:在 200 ﹣ 400 MPa 之壓力範圍,及在 低溫( 10 ℃)或高溫( 60 ℃)下,延長加壓時間或增加加壓次數皆有助於提高微生物之 殺菌效果。 高壓處理之不同操作條件中,以 25 ℃及 10 ℃之溫度及在 500 MPa 只壓一次 的操作條件對過氧化�t及多酚氧化�t具有較好之抑制效果。瞬間洩壓及緩慢洩壓對番石榴果 汁殺菌及抑制酵素之效果無顯著差異( P > 0.05 )。番石榴果汁( 12 ° Brix,pH 3.9 )在 10 ℃以 500 MPa 持續加壓 15 分鐘,可完全殺菌; 對於過氧化�t及多酚氧化�t活性 亦有 19 %及 30 %之抑制效果。 |
英文摘要 | An investigation was undertaken involving the effects of the operating conditions of high pressure treatment (pressure, pressurizing time and temperature, repeated pressure treatment, depressurizing time) on the inactivation of enzymes and microorganisms in guava juice. Inactivation of microorganisms was increased by increasing the pressurizing time and repeated pressure treatment in a pressure range of 200-400 MPa and at 10 or 60 ℃. Pressure treatment with 500 MPa at 10 or 25 ℃ for one cycle showed better inactivation of polyphenoloxidase and peroxidase in guava juice than did other pressurizing conditions. Depressurizing time indicated no significant (p>0.05) differences on the inactivation of microorganisms and enzymes. Microorganisms in guava juice (12 ° Brix, pH 3.9) were completely inactivated by pressurizing at 500 MPa and 10 ℃ for 15 min. However, only 19 and 30%, respectively, of the proxidase and polyphenoloxidase activity was inactivated. |
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