Abstract:
Taking polyphenol oxidase(PPO), peroxidase (POD)activity, Vc loss as the indicators, the optimal scalding technology of apple Lump with ohmic heating was studied. The scalding effect under different heating temperatures, heating time, voltage gradients, material liquid ratio were examined by single factor experiment. Orthogonal experiments show that the best technological conditions were obtained when temperature is 65 ℃, heating time is 90 s, voltage strength is 100 V/cm, material liquid ratio is 1∶5(g∶mL). Under this conditions Vc loss is 21.874%, PPO residual activity is 0.07%, POD residual activity is 0.06%.It could meet the production requirements.
