高密度二氧化碳技术生产苹果浆工艺的优化

Optimization of the dense phase carbon dioxide treatments on apple puree

摘要: 采用高密度二氧化碳技术对苹果浆进行处理,以期降低苹果浆中菌落总数,保留其原有颜色。研究考察高密度二氧化碳处理压力、温度、时间对苹果浆品质的影响,在此基础上,选取高密度二氧化碳处理压力、时间以及温度为影响因素,以菌落总数和色差为响应值,进行高密度二氧化碳处理工艺的响应面优化。结果表明:随着压力增大,时间延长以及温度提高,苹果浆中菌落总数和颜色变化呈现降低趋势;当高密度二氧化碳处理压力为20 MPa,温度为40℃,处理45 min时,苹果浆中菌落总数为1.5 lg cfu/m L,色差为1.02,与理论值相对误差均小于5%,表明回归模型真实可靠。

Abstract: The dense phase carbon dioxide treatment(DPCD) was applied to hold the quality of the fresh apple puree.The effect of DPCD pressures,time and temperature on sterilization efficiency and total color change of the fresh apple puree were investigated.And then the response surface methodology was used to optimize the DPCD parameters.The results showed that the optimal DPCD parameters were the DPCD pressure of 20 MPa at 40 ℃ for45 min.Under the optimal conditions,the total colony count of the fresh apple puree was 1.5 lg cfu / m L with the total color change of 1.02.The relative error of the test results was less than 5%. The regression model is true and reliable.