摘要
基于高压加工方法能在常温或较低温度下达到灭菌效果 ,压力可瞬间传递的优点 ,研究了高压加工对鲜蛋液流变特性的影响 ,提出了采用曲线拟合的方法来寻求鲜蛋液的流变方程 ,找到了加压条件对鲜蛋液流变特性影响规律。 4 0 0 MPa压力时蛋白有一部分变性 ,因此高压加工鲜蛋液建议采用 30 0 MPa、5 min的生产条件。
A method of high pressure processing (HPP) of egg liquid was developed in this paper, which could sterilize the liquid effectively at room temperature and transfer pressure instantly. The egg liquid processed in such a way can be preserved for a longer time. The rheological property of fresh egg liquid by HPP was investigated and its rheological equations were established by the way of plot fitting technique, which could be used to design and control the equipment of transportation and stirring of egg liquid. As egg white will be partly denaturalized at a pressure of 400 MPa, the fresh egg liquid should be processed at 300 MPa for 5 min.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2004年第6期138-141,共4页
Transactions of the Chinese Society for Agricultural Machinery
关键词
蛋液
流变性质
高压加工
曲线拟合
灭菌
Egg liquid, Rheological property, High pressure processing, Curve-fitting