Jiang X.,Anhui Science and Technology University |
Jiang X.,Zhejiang Academy of Agricultural Sciences |
Jiang X.,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province |
Gao H.,Zhejiang Academy of Agricultural Sciences |
And 5 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014
To meet the consumer demand for nutrition and delicious, this study intended to develop a Daodu soft canned food products. We used three factors and three levels Box-Behnken tests to determine the formula. The results showed that the best ration of DaoDu: comminuted-meat: bean curd cake was 60:34:29. The better sterilization was high pressure sterilization in 121℃, 0.1 MPa for 30 min after vacuuming package. Not only it taste but also its nutritional value had been improved by this study. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.
Wang Z.,Shanghai Ocean University |
Qi X.,Zhejiang Wanli University |
Qi X.,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province |
Cao S.,Zhejiang Wanli University |
And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013
A response surface was used to establish the effect of pulsed light (PL) on bayberry polyphenol oxidase (PPO) inactivation. Three processing factors setting at the treatments were pulsed energy from 150 mJ/cm2 to 450 mJ/cm2, pulsed times from 3 to 7 and pH from 3.0 to 7.0. Result showed that, various processing factors had a significant effect on the PPO activity, with most significant effect of pH. The effect of these parameters on PPO inactivation was well e-valuated through a second order model that adequately fitted the experimental data. According to the equation, the activity of PPO dissolved in pH 3.2 buffer decreased by 54.7% after pulsed light treatment of 7 times at 450 mJ/cm2.