Based on the instantaneous pressurization and depressurization produced by high pressure single pole cylinder pump and valve, the effects of the continuous processing on the peroxidase (POD) activity in wax gourd juices were investigated. Results showed that the processing factors such as pressure, temperature, pH and processing time are important to the POD activity. POD in crude juices could be inactivated apparently above 50 MPa(pH 4.6, 35℃, 4 min), and activated at 20 MPa ( P 0.05). In addition, the rules of POD activity along with the treatment time are variational under different processing pressures. The higher the treating pressure is, the shorter the processing time is needed to inactivate POD.
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