檬果汁低溫殺菌加工(I)果膠酯酶不活化條件之探討

Other Title
Mango Juice Pasteurizing Processing.(I).Study on the Inactivation of Pectinesterase
Journal
中國園藝
Journal Volume
50
Journal Issue
1
Pages
79-84
Date Issued
2004-03
Date
2004-03
Author(s)
王子慶
吳明昌
張鴻民
廖俊旺
Tzu-Ching Wang
Ming-Chang Wu
Hung-Ming Chang
Jiunn-Wang Liao
DOI
URI
Abstract
本實驗以本地種檬果為原料，應用兩成分系統的一次動力學模式來探討以果\r膠酯酶(pectinesterase, PE)為指標之檬果汁巴斯德殺菌的殺菌條件，將實驗結果的數\r據以Mathcad 軟體計算出該模式中必須的參數，可以得到檬果汁中熱穩定及熱不穩定PE 含量分別為41%及59%，當殺菌溫度範圍在80~85°C 時熱穩定及熱不穩定果膠酯酶耐熱性曲線的Zs 及Zl 平均值分別為14.65°C 及15.94°C。經由模式計算和實\r驗的檬果汁線性巴斯德耐熱曲線在80 至90℃有良好的一致性。 The local natural ripe mango fruits were chosen as experimental material in this study. Whereas the first-order kinetic model of two-component system was applied to investigate the thermal pasteurization of mango juice and the commercial Mathcad program package was also used to calculate the necessary parameters from the experimental data for the model. Results indicated that the thermostable and thermolabile pectinesterase (PE) components containing in the juice were 41% and 59%, respectively. The Z value of thermostable (Zs) and thermolabile (Zl) of thermal destruction curves for the average thermostable PE and thermolabile PE were 14.65°C and 15.94°C for the temperature range of 80~85°C, respectively. The calculated and experimental linear thermal pasteurization curves for mango juice were in good agreement at a wide range temperature of 80~90°C.
Subjects
低溫殺菌
兩成分系統一次動力學模式
Z值
D值
果膠酯酶
Pasteurization
first-order kinetic model
Z value
D value
pectinesterase
Publisher
臺灣園藝學會
Type
journal article
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