Process Optimization for Blanching, Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice

doi:10.7506/spkx1002-6630-201204002

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (4): 8-12.doi: 10.7506/spkx1002-6630-201204002

• Processing Technology • Previous Articles Next Articles

Process Optimization for Blanching, Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice

XU Xia-yang，ZHANG Fu-sheng，CHEN Fang，WU Ji-hong，HU Xiao-song

Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2012-02-25 Published:2012-02-14

Abstract

Abstract: This study aimed to optimize process parameters for the blanching, enzymatic treatment and ultra high pressure (UHP) sterilization of radish juice. The results showed that myrosinase in radish dices was inactivated completely after blanching for 3 min at 100 ℃. The juice yield reached 81.48% after 60 min of treatment with 40 ℃, pH 5.0, 0.15 g/L pectinase. In addition, UHP treatment had significant sterilization effect on microorganisms, which increased with increasing pressure and treatment time. The results of accelerated tests indicated that treatment at 500 MPa for 1 min was suitable for the sterilization of radish juice.

Key words: radish juice, ultra high pressure (UHP), blanching, enzymatic treatment

CLC Number:

TS255

XU Xia-yang，ZHANG Fu-sheng，CHEN Fang，WU Ji-hong，HU Xiao-song. Process Optimization for Blanching, Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice[J]. FOOD SCIENCE, 2012, 33(4): 8-12.

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Process Optimization for Blanching, Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice

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