Transport phenomena in foods under high hydrostatic pressure

被引：0

作者：

Lambert, Y ^{[1
]}

Demazeau, G ^{[1
]}

Largeteau, A ^{[1
]}

Bouvier, JM ^{[1
]}

机构：

[1] Ecole Natl Super Chim & Phys Bordeaux, F-33400 Talence, France

来源：

ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY | 1999年

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of high hydrostatic pressure treatments on the mass transport and diffusion of sugar (sucrose) in apple cuts has been evaluated. Experiments have shown how high pressure increases the mass transport effect. With an increase in the sugar content of the foodstuff and a consequent reduction in the water content some foods could be stabilized by high pressure. The effects of pressure between 200 and 800 MPa, time from 2 to 120 min, temperature between 4 and 40 degrees C and the sugar concentration of the solute have all been studied.

引用

页码：523 / 528

页数：6

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