Effects of Dense Phase Carbon Dioxide Treatments on Qualities of Fresh-cut Bitter Gourd

文献类型： 外文期刊

第一作者： Sun, Xin

作者： Sun, Xin;Zhao, Xiao-Yan;Ma, Yue;Zhang, Chao;Sun, Xin;Zhao, Xiao-Yan;Ma, Yue;Zhang, Chao;Sun, Xin;Zhao, Xiao-Yan;Ma, Yue;Zhang, Chao;Sun, Xin;Zhao, Xiao-Yan;Ma, Yue;Zhang, Chao;Sun, Xin

作者机构：

关键词： Dense Phase Carbon Dioxide;Time;Fresh-cut Bitter Gourd;Ascorbic Acid Content;Sterilization

期刊名称：JOINT 2016 INTERNATIONAL CONFERENCE ON SOCIAL SCIENCE AND ENVIRONMENTAL SCIENCE (SSES 2016) AND INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (ICFSE 2016)

ISSN：

年卷期： 2016 年

页码：

收录情况： SCI

摘要： The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on qualities of the fresh-cut bitter gourd was compared. The DPCD treatment reduced the total bacterial count effectively, and the increasing processing time lead to a better effect of sterilization. Meanwhile, the DPCD treatment showed no influence on the total soluble solid content of the fresh-cut bitter gourd. However, the DPCD treatment reduced the ascorbic acid content and pH value of the fresh-cut bitter gourd.

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