Chauhan O P, Ravi N, Roopa N, Kumar Sumeet, Raju P S
Defence Food Research Laboratory, Siddarthanagar, Mysore, 570011 India.
J Food Sci Technol. 2017 Nov;54(12):4135-4138. doi: 10.1007/s13197-017-2872-5. Epub 2017 Sep 26.
Efficacy of variable high pressure, temperature and time on the browning causing enzymes and microbial activities, which are major spoilage factors during preservation of sugarcane juice, was studied. The juice was processed at 200-600 MPa pressure for 2-8 min at 40 and 60 °C and their effect on polyphenol oxidase and peroxidase as well as microbiological quality in terms of total plate count, yeast and molds and total coliforms was studied. Application of high pressures were found to cause significant decrease in enzymatic and microbial activities. The effects were found to be significantly more pronounced at 60 °C as compared to 40 °C. Process time also caused significant ( < 0.05) negative effect on microbial and enzyme activities. The sugarcane juice treated at 600 MPa for 6 min at 60 °C was found sufficient to inactivate the microbial counts completely. Whereas, enzymes were found to be completely inactivated in the samples processed at 600 MPa for 8 min at 60 °C. A pressure of 600 MPa at 60 °C for 8 min could be applied during commercial preservation of sugarcane juice for getting complete inactivation of browning causing enzymes and spoilage causing microorganisms.
研究了可变的高压、温度和时间对甘蔗汁保存过程中主要腐败因素——导致褐变的酶和微生物活性的影响。将甘蔗汁在40℃和60℃下于200 - 600兆帕压力下处理2 - 8分钟，并研究其对多酚氧化酶、过氧化物酶以及在总平板计数、酵母菌和霉菌以及总大肠菌群方面的微生物质量的影响。发现施加高压会导致酶活性和微生物活性显著降低。与40℃相比，在60℃时这些影响明显更显著。处理时间对微生物和酶活性也有显著（<0.05）的负面影响。发现在60℃下以600兆帕处理6分钟的甘蔗汁足以使微生物数量完全失活。而在60℃下以600兆帕处理8分钟的样品中，酶被发现完全失活。在甘蔗汁的商业保存过程中，可以施加60℃、600兆帕、8分钟的条件，以使导致褐变的酶和导致腐败的微生物完全失活。
