6p Research Development of UltraHigh （6 p研究发展超高）.pdf

Research Development of Ultra-High Pressure Processing on Fruit Juice Wu Han Zhang Yunchuan Han Qinghua Zhao Youbin Chinese Academy of Agriculture Mechanization Sciences, Beijing, china (paley366@) Abstract Ultra-high pressure processing (UHPP) technique is a new technique in food cold sterilization, which has a broad application prospect. This paper summarized the effect of ultra-high-pressure processing technique on micro-organism, enzymes, and quality of the juice. At present, the Ultra-high-pressure processing of usual static 500-700MPa can basically reach the inquiry of the juice sterilization in commerce, and some of the effect is effective in enzyme deactivated. The ultra-high-pressure processing technique has already used and applied in production on a large scale, as the good processing quality makes destructiveness very small in the nature nutrient component, flavor, and the color which turns brown. However, the effect of ultra-high-pressure processing in sterilization of bacterial spores and inactivation of peroxidase is not good, and which cannot be improved simply by enhances the pressure. Based on the influencing factors of analyzing kinds of effects through ultra-high-pressure, the direction and method of next research are propounded and prospects are gave for its future development. As the research of next step, we can carry on the work as follows. Some enhancement methods of Ultra-high-pressure processing, such as magnetization and ultrasonic wave, are carried on fruit juice. Research of dynamics model about Sterilization and enzyme inactivity of Ultra high pressure processing on fruit juice are also needed. Key words: Ultra-High Pressure , Fruit Juice, Sterilization, Deactivating Enzyme. INTRODUC