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Zhang F.,China Agricultural University | Zhang F.,Chinese National Engineering Research Center for Fruits and Vegetables Processing | Zhao J.,China Agricultural University | Zhao J.,Chinese National Engineering Research Center for Fruits and Vegetables Processing | And 10 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2011

In order to expand the application of non-thermal processing in canned fruits industry, the effects of high hydrostatic pressure (HHP) processing on qualities of yellow peaches in pouch (YPP) was investigated, and subsequently texture, microstructure, color, pH value, titratable acidity(TA), and total soluble solid (TSS) of HHP processed YPP were evaluated and compared to thermal processed one. The results showed that texture, microstructure, color, pH value, TA, and TSS of YPP treated by HHP processing (600 MPa, >5 min) were preserved, while texture and microstructure of YPP treated by thermal processing (90±2°C, 20 min) were severe damaged and TSS increased. Sensory evaluation of HHP processed YPP showed no significant differences from unprocessed samples in sensory attributes except for taste and freshness, while thermal processing had significant effect on sensory attributes except for color and aroma. The result can provide a reference for industrial production of HHP processed canned fruits.

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