CAJ | 학술논문

通过单因素及正交组合实验设计研究了超高压压力、温度以及保压时间对酥梨浊汁多酚氧化酶和色差的影响．结果表明各因素对多酚氧化酶和色差的影响顺序均为超高压压力＞温度＞保压时间，得出超高压处理的条件为超高压压力400 M Pa、温度40℃和保压时间10 m in ．该条件下酥梨浊汁的色差和多酚氧化酶剩余酶活分别为1．44和34．20％．
통과단인소급정교조합실험설계연구료초고압압력、온도이급보압시간대소리탁즙다분양화매화색차적영향．결과표명각인소대다분양화매화색차적영향순서균위초고압압력＞온도＞보압시간，득출초고압처리적조건위초고압압력400 M Pa、온도40℃화보압시간10 m in ．해조건하소리탁즙적색차화다분양화매잉여매활분별위1．44화34．20％．
The influences of ultra-high pressure ,temperature and the time on the color and polyphenol oxidase (PPO) in crisp pear cloudy juice were investigated by single factor and orthogonal experiments .The impact order of ultra-high pressure technique on the PPO and color were as follows :the pressure>temperature>the time .The optimal parameters were as follows :high pressure was 400 MPa ,temperature was 40 ℃ and the time was 10 min .The color and PPO residual activity of pear cloudy juice were 1 .44 and 34 .20% respectively in these conditions .