CN107183445A - A kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing - Google Patents
A kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing Download PDFInfo
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- CN107183445A CN107183445A CN201710422609.1A CN201710422609A CN107183445A CN 107183445 A CN107183445 A CN 107183445A CN 201710422609 A CN201710422609 A CN 201710422609A CN 107183445 A CN107183445 A CN 107183445A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 25
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 23
- 230000005684 electric field Effects 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000366676 Justicia pectoralis Species 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 26
- 108090000790 Enzymes Proteins 0.000 abstract description 26
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 19
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 19
- 230000000694 effects Effects 0.000 abstract description 18
- 235000019987 cider Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 26
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000031700 light absorption Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- -1 oxidizing ferment Proteins 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing, belong to processing of farm products field.The inventive method is the PROCESS FOR TREATMENT that apple tissue is carried out to the blunt enzyme of radio frequency in the production process of cider：The radio frequency processing is using the radio frequency apparatus for continuous treatment and the OSU 4L type high-pressure pulse electric continuous processing apparatus of laboratory scale disclosed in CN104782758 A patent applications, the apple flakes cool down rapidly after radio frequency processing intracavitary completion processing, squeezed the juice, and then handle cider using high-pressure pulse electric.The upper processing method can be passivated the activity of polyphenol oxidase 70 80%.The present invention is blunt, and enzyme effect is good, the brown stain of cider can be preferably prevented, while the flavor loss of cider can be reduced, it is ensured that the nutrition of apple and quality.
Description
Technical field
The present invention relates to a kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing, belong to processing of farm products
Field.
Background technology
In recent years, due to the enhancing that the health of consumer and nutrition are realized, China's Juice consumption sustainable growth.In fruits and vegetables
In juice process, blunt enzyme is the important and essential unit operation of fruit and vegetable juice processing, and Juice needs to be passivated polyphenol first
The endogenous enzymes such as oxidizing ferment, peroxidase carry out color protection and keep local flavor.The general advance blunt enzyme of blanching of traditional fruit and vegetable juice processing
Blunt enzyme is quickly carried out after color protection or fruit press.Its process water consumption consumes energy, and environmental protection pressure is big.Therefore it is badly in need of finding a kind of quick
Processing method that is efficient and keeping Juice flavor quality to greatest extent.
The content of the invention
The present invention provides a kind of new blunt enzyme processing method by taking cider as an example.The inventive method application radio-frequency unit and height
Press pulse electric field device collaboration processing.
The fruit and vegetable juice processing method of the present invention, is first the whole group of fruits and vegetables to be knitted at progress radio frequency heating using radio-frequency unit
Reason, then utilizes high-voltage pulse electric field device to the further blunt ferment treatment of Juice after fruit press；Wherein, radio-frequency unit is controlled
Power is 2.5-4.0kW, and pole plate spacing is 15-50mm, and fruit and vegetable tablet is laid in the conveying device of radio-frequency unit, thickness 5-
10mm, processing time 180-1200s, treatment temperature are 60-80 DEG C, and the fruit and vegetable tablet after processing is rapidly cooled to room temperature；Will be through penetrating
The fruit and vegetable tablet pressure extracting juice of frequency processing, carries out high-pressure pulse electric processing；The processing unit control of wherein high-pressure pulse electric is electric
Field intensity is 30kV/cm, and processing chamber processing time is 40-2000 μ s, and pulse frequency is 20Hz, and pulsewidth is 2 μ s.
In one embodiment of the invention, the radio-frequency unit controls resonant frequency to be 27.12MHz.
In one embodiment of the invention, described apple flakes are Fresh-cut Apples piece, without other processing.
In one embodiment of the invention, the fruits and vegetables are apple.
In one embodiment of the invention, the apple is Fuji apple.
In one embodiment of the invention, the enzyme of methods described passivation is polyphenol oxidase (PPO).
In one embodiment of the invention, the auxiliary temperature of the radio frequency processing intracavitary of radio-frequency unit is by >=55 DEG C of warm
Wind is provided.
In one embodiment of the invention, the type of cooling cools down for cold water.
In one embodiment of the invention, cold water temperature is 15-20 DEG C.
In one embodiment of the invention, the conveying device is conveyer belt, reciprocating carry out radio frequency heating
Processing.
In one embodiment of the invention, the radio-frequency unit is disclosed in Application No. CN104782758A invention
In patent application.
In one embodiment of the invention, radio-frequency unit controls power to be 2.5-4.0kW, and pole plate spacing is 15-
40mm, apple flakes are laid in the conveying device of radio-frequency unit, and thickness 10mm (is less than pole plate spacing), processing time 180-
1200s, treatment temperature is 60-80 DEG C, and the apple flakes after processing are rapidly cooled to room temperature；The apple flakes of cooling are subjected to polyphenol oxygen
Change enzyme to extract, and then carry out high-pressure pulse electric processing；The processing unit of wherein high-pressure pulse electric controls the electric-field intensity to be
30kV/cm, processing chamber processing time is 40-2000 μ s, and pulse frequency is 20Hz, and pulsewidth is 2 μ s.
Beneficial effects of the present invention：
The invention provides a kind of method of the RF-coupled blunt enzyme of high-pressure pulse electric, because polyphenol oxidase is in fruits and vegetables
Exist in tissue with precursor forms, and show compared with low activity, radio frequency processing can be heated rapidly, and reach without diabatic process
To preferable blunt enzyme effect.Juice after squeezing the juice proceeds high-pressure pulse electric processing, can strengthen blunt enzyme effect.Using
The method can make polyphenol oxidase activity be reduced to more than 80%, under flavor loss and quality that Juice can be reduced again
Drop, reduces water consume energy consumption.
Brief description of the drawings
Fig. 1 is the technique stream using polyphenol oxidase in radio frequency heating apparatus coupled high voltage impulse electric field processing passivation apple
Journey schematic diagram.
Embodiment
The enzyme activity determination method of polyphenol oxidase：
(1) preparation of polyphenol oxidase crude enzyme liquid：It is cut into small pieces after 100g apple samples are gone rapidly into stalk and core, and
The pre- acetone for being cooled to -18 DEG C of 400mL or so pours into homogeneous in tissue mashing machine (20000rpm, 1min) together, then takes out rapidly
Filter, retains the sediment fraction on filter paper, and the acetone remained in precipitation thin layer is blown away with cold wind, to precipitation without acetone taste.By institute
Obtain acetone powder and be transferred to stirring 30min in 100mL 0.05mol/L phosphate buffers (pH 6.5), be then centrifuged for (4 DEG C,
10000r/min, 20min), centrifugation gained supernatant is polyphenol oxidase crude enzyme liquid.
(2) measure of polyphenol oxidase enzyme activity：0.5mL crude enzyme liquids and 2.5mL 0.2mol/L are separately added into cuvette
Rapid shake up of catechol solution (pH 6.5) be put into spectrophotometer, reactant mixture light absorption value is determined under 410nm
With time (2min) change.
Using light absorption value as ordinate, the reaction time is abscissa, makees light absorption value-time graph, from the initial straight line of curve
Partial slope calculates the vigor of polyphenol oxidase, and increase light absorption value 1 per minute is defined as an enzyme activity unit.
Embodiment 1
Apple tissue is handled using Publication No. CN104782758A radio-frequency unit；Wherein, radio-frequency unit bag
Conveying device and the radio-frequency unit with top crown and bottom crown are included, top crown is located at the top of conveying device, and conveying device is defeated
The material sent is moved between top crown and bottom crown, and top crown and bottom crown are connected with high frequency electric.Thus, top crown is with
Pole plate is connected with after high frequency electric, there is radio frequency between the two, and conveyor belts animal material is moved between top crown and bottom crown.
Comprise the following steps that：
(1) pre-process：Fresh red fuji apple is selected, clear water is cleaned and peeled, slicing treatment, slice thickness is
10mm (thickness is less than pole plate spacing).
(2) radio frequency processing：On the conveyer belt that the apple flakes cut are placed in radio frequency processing chamber bottom crown center, radio frequency processing
The working frequency of device is 27.12MHz, is 15mm in pole plate spacing, thickness of sample is 10mm, and processing time is 1200s, control
The auxiliary temperature of radio frequency processing intracavitary is 55 DEG C, and auxiliary temperature is provided by >=55 DEG C of hot blast, can select external hot blast and occurs
Device, surrounding air is collected and design temperature is heated to by 5.6kW electric heater, flows into radio frequency processing chamber to heat
Whole radio frequency heating room；Conveyer belt is reciprocating to carry out radio frequency heating processing.Constantly regulate heating power comes in heating process
Ensure that the temperature of apple flakes is constant at 65 DEG C and 75 DEG C or so respectively.
(3) cooling of sample：After radio frequency processing, apple flakes sample is taken out, sample is rapidly cooled to room temperature in cold water.
(4) squeeze the juice：Apple flakes after cooling are squeezed the juice.
(5) high-pressure pulse electric is handled：High-voltage pulse electric field parameters are adjusted, it is 30kV/cm, place to control impulse electric field strength
The reason time is 40-2000 μ s, and pulse frequency is 20Hz, and pulsewidth is 2 μ s, and flow velocity is set to 6mL/min, and crude enzyme liquid is successively from entrance
Pipeline enters processing chamber, and treatment fluid is collected in sterile.
The cider handled to the apple flakes after radio frequency processing and through high-pressure pulse electric carries out the enzyme of polyphenol oxidase
It is living to determine, as a result show, when treated between when reaching 1200s, the only activity of the polyphenol oxidase of the apple flakes through radio frequency processing
75% and 78% is reduced respectively, and the polyphenol oxidase enzyme of the cider of impulse electric field processing is again passed by after radio frequency processing
It is living to reduce by more than 80%.
(6) organoleptic quality is judged：To the evaluation method such as table 1 below of cider after processing, evaluation result such as table 2.
The subjective appreciation standard of the cider of table 1
| Fraction | 8-10 | 6-8 | 4-6 | 0-4 |
| Color and luster | Close to primary colors pool | It is closer to primary colors pool | Color and luster is changed greatly | Color and luster changes greatly |
| Local flavor | Close to original local flavor | It is closer to former local flavor | Flavor variations are larger | Flavor variations are big |
The Analyses Methods for Sensory Evaluation Results of table 2
Embodiment 2
Using radio frequency heating processing unit (in Publication No. CN104782758A application for a patent for invention) to apple tissue
Handled, comprised the following steps that：
(1) pre-process：Fresh red fuji apple is selected, clear water is cleaned and peeled, slicing treatment, slice thickness is
10mm。
(2) radio frequency processing：On the conveyer belt that the apple flakes cut are placed in radio frequency processing chamber bottom crown center, radio frequency processing
The working frequency of device is 27.12MHz, and power is set to 3.5kW, sets not plates of similar polarity spacing, thickness of sample is 10mm, sets not
Same processing time, the auxiliary temperature for controlling radio frequency processing intracavitary is 55 DEG C, and auxiliary temperature is provided by >=55 DEG C of hot blast, can select
External hot air generator, surrounding air is collected and design temperature is heated to by 5.6kW electric heater, radio frequency is flowed into
To heat whole radio frequency heating room in processing chamber；Conveyer belt is reciprocating to carry out radio frequency heating processing.In heating process constantly
Adjust heating power constant come 75 DEG C or so of temperature for ensureing apple flakes.
(3) cooling of sample：After radio frequency processing, apple flakes sample is taken out, sample is rapidly cooled to room temperature in cold water.
(4) squeeze the juice：Apple flakes after cooling are squeezed the juice.
(5) high-pressure pulse electric is handled：High-voltage pulse electric field parameters are adjusted, it is 30kV/cm, place to control impulse electric field strength
The reason time is 40-2000 μ s, and pulse frequency is 20Hz, and pulsewidth is 2 μ s, and flow velocity is set to 6mL/min, and cider is successively from entrance
Pipeline enters processing chamber, and treatment fluid is collected in sterile.
The cider handled to the apple flakes after radio frequency processing and through high-pressure pulse electric carries out the enzyme of polyphenol oxidase
It is living to determine, and compare under processing time 1200s the reducing effect of polyphenol oxidase enzyme activity under not plates of similar polarity spacing condition, knot
Fruit is as shown in table 3.
As a result show, under processing time 1200s, when die opening is 15mm, apple flakes heating is obvious, and can reach
Preferable blunt enzyme effect, the enzyme activity of polyphenol oxidase can reduce by 75%；Cider after high-pressure pulse electric is handled is more
The enzyme activity reduction by more than 80% of phenol oxidase.And preferable blunt enzyme effect can be also reached when die opening is 35mm, polyphenol oxidase
The activity of enzyme can reduce by 60% or so.65% is reduced to by the enzyme activity in the cider of high-pressure pulse electric.
Table 3 not under plates of similar polarity spacing polyphenol oxidase enzyme activity reducing effect
(6) organoleptic quality is judged：To the evaluation method such as 1 of cider after processing, evaluation result such as table 4.
The evaluation result of table 4
Claims (9)
1. a kind of fruit and vegetable juice processing method, it is characterised in that methods described be first using radio-frequency unit the whole group of fruits and vegetables is knitted into
The processing of row radio frequency heating, then utilizes high-voltage pulse electric field device to the further blunt ferment treatment of Juice after fruit press；Wherein,
Radio-frequency unit controls power to be 2.5-4.0kW, and pole plate spacing is 15-50mm, and fruit and vegetable tablet is laid in the conveying device of radio-frequency unit
On, thickness 5-10mm, processing time 180-1200s, treatment temperature are 60-80 DEG C, and the fruit and vegetable tablet after processing is rapidly cooled to room
Temperature；Fruit and vegetable tablet through radio frequency processing is pressed into extracting juice, high-pressure pulse electric processing is carried out；Wherein the processing of high-pressure pulse electric is filled
Put and control electric-field intensity to be 30kV/cm, processing chamber processing time is 40-2000 μ s, and pulse frequency is 20Hz, and pulsewidth is 2 μ s.
2. according to the method described in claim 1, it is characterised in that the radio-frequency unit controls resonant frequency to be 27.12MHz.
3. according to the method described in claim 1, it is characterised in that described fruit and vegetable tablet is fresh-cut fruit and vegetable piece, without other
Processing.
4. according to the method described in claim 1, it is characterised in that the fruits and vegetables are apple.
5. according to the method described in claim 1, it is characterised in that the auxiliary temperature of the radio frequency processing intracavitary of radio-frequency unit by >=
55 DEG C of hot blast is provided.
6. according to the method described in claim 1, it is characterised in that radio-frequency unit include conveying device and with top crown and under
The radio-frequency unit of pole plate, top crown is located at the top of conveying device, the material of conveying device conveying top crown and bottom crown it
Between move, top crown and bottom crown are connected with high frequency electric.Thus, top crown and bottom crown are connected with after high frequency electric, both it
Between there is radio frequency, conveyor belts animal material is moved between top crown and bottom crown.
7. according to the method described in claim 1, it is characterised in that the conveying device is conveyer belt.
8. according to the method described in claim 1, it is characterised in that radio-frequency unit controls power to be 2.5-4.0kW, pole plate spacing
For 15-50mm, apple flakes are laid in the conveying device of radio-frequency unit, thickness 10mm, processing time 180-1200s, processing temperature
Spend for 60-80 DEG C, the apple flakes after processing are rapidly cooled to room temperature；Apple flakes through radio frequency processing are pressed into extracting juice, carried out high
Press impulse electric field processing；The processing unit of wherein high-pressure pulse electric controls electric-field intensity to be 30kV/cm, processing chamber processing time
For 40-2000 μ s, pulse frequency is 20Hz, and pulsewidth is 2 μ s.
9. any methods described of claim 1~7 is in processing of farm products and the application of storage art.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710422609.1A CN107183445B (en) | 2017-06-07 | 2017-06-07 | Processing method of fruit and vegetable juice processed by radio frequency coupling high-voltage pulse electric field |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710422609.1A CN107183445B (en) | 2017-06-07 | 2017-06-07 | Processing method of fruit and vegetable juice processed by radio frequency coupling high-voltage pulse electric field |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107183445A true CN107183445A (en) | 2017-09-22 |
| CN107183445B CN107183445B (en) | 2020-11-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710422609.1A Active CN107183445B (en) | 2017-06-07 | 2017-06-07 | Processing method of fruit and vegetable juice processed by radio frequency coupling high-voltage pulse electric field |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619336A (en) * | 2019-01-14 | 2019-04-16 | 武汉轻工大学 | A kind of fruit and vegetable juice processing method inhibiting enzymatic browning |
| CN109998018A (en) * | 2019-04-18 | 2019-07-12 | 江南大学 | It is a kind of for fruits and vegetables orient the processing of blunt enzyme with from sterilization integrated device |
| CN111789242A (en) * | 2020-07-10 | 2020-10-20 | 广东省农业科学院蚕业与农产品加工研究所 | Wax gourd processing method by utilizing radio frequency coupling high-voltage pulse treatment |
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|---|---|---|---|---|
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
| CN101491365A (en) * | 2009-03-03 | 2009-07-29 | 陕西恒兴食品科技有限公司 | Production technique of concentrated apple juice |
| CN104782758A (en) * | 2015-01-15 | 2015-07-22 | 江南大学 | Radio frequency pesticide and sterilization continuous treatment device |
| CN105146630A (en) * | 2015-09-15 | 2015-12-16 | 江苏省农业科学院 | Preparation method of active Korla bergamot pear juice |
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2017
- 2017-06-07 CN CN201710422609.1A patent/CN107183445B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
| CN101491365A (en) * | 2009-03-03 | 2009-07-29 | 陕西恒兴食品科技有限公司 | Production technique of concentrated apple juice |
| CN104782758A (en) * | 2015-01-15 | 2015-07-22 | 江南大学 | Radio frequency pesticide and sterilization continuous treatment device |
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| Title |
|---|
| JOERG RIENER ET AL: "Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation", 《FOOD CHEMISTRY》 * |
| LARA MANZOCCO ET AL: "Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives", 《FOOD RESEARCH INTERNATIONAL》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619336A (en) * | 2019-01-14 | 2019-04-16 | 武汉轻工大学 | A kind of fruit and vegetable juice processing method inhibiting enzymatic browning |
| CN109998018A (en) * | 2019-04-18 | 2019-07-12 | 江南大学 | It is a kind of for fruits and vegetables orient the processing of blunt enzyme with from sterilization integrated device |
| CN111789242A (en) * | 2020-07-10 | 2020-10-20 | 广东省农业科学院蚕业与农产品加工研究所 | Wax gourd processing method by utilizing radio frequency coupling high-voltage pulse treatment |
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| Publication number | Publication date |
|---|---|
| CN107183445B (en) | 2020-11-06 |
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