优化连续热化用于子和干黑汁的可持续巴氏杀菌:技术功能,物理化学和微生物评估
Alaa R Abdulstar1, Asaad R Al-HiIphy1, Ammar B Altemimi1
1Department of Food Science College of Agriculture, University of Basrah Basrah Iraq.
Food science & nutrition
|November 12, 2025
概括
一个新的连续热化系统 (CTS) 为果汁消毒提供了一个可持续和节能的替代方案. 与传统方法相比,它显著降低了能源消耗,同时保持了果汁质量并增强了生物活性化合物.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的食品加工 可持续的食品加工
- 超声波技术 超声波技术
背景情况:
- 汁 (OJ) 和干黑汁 (DBLJ) 等果汁的传统消毒方法可能耗费大量能量,可能会影响质量.
- 需要可持续和高效的食品加工解决方案,以保持营养和感官属性.
研究的目的:
- 升级批量热声传感系统到连续热声传感系统 (CTS).
- 优化CTS用于OJ和DBLJ的消毒,评估其技术功能,物理化学和微生物性能.
- 评估CTS的能源效率和质量保护与传统巴氏杀菌 (TP) 相比.
主要方法:
- 开发和整合一个连续的热声系统与热加热,,热交换,消毒,和电气控制单元.
- 使用响应表面方法来优化处理参数 (功率,质量流速,温度).
- 评估物理化学属性 (pH,可定位酸度),微生物计数,pectin甲基化酶活性,感官特征和生物活性化合物含量 (RP-HPLC).
主要成果:
- 与TP相比,CTS显著减少了OJ和DBLJ的特定能源消耗,超过29%的OJ和DLJ.
- 与新鲜果汁相比,没有观察到pH值,可定位酸度或感觉特征的显著差异.
- 实现了微生物污染物的完全失活,并显著降低了pectin甲基化酶活性.
- 与新鲜和TP样本相比,在CTS处理的果汁中观察到增强的生物活性化合物含量.
结论:
- 开发的CTS是一种可持续的,节能和质量维护的替代品,用于果汁巴氏消毒.
- 在现代食品加工工业中,CTS技术显示出广泛应用的潜力.
- 这种连续系统提高了工艺生产率,并保持了果汁的营养和感官完整性.
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