果蔬加工的气调式破碎系统

在果蔬加工中防止酶促褐变是一个很重要的问题，直接关系到产品的质量，传统的方法是使用添加剂和进行热来解决这一问题有许多，缺点多。本文介绍的是在几乎无氧的系统中对果蔬破碎加工，同时加热以使酶失活的方法。使用这种新技术可以得到保持原料色香味和营养成分的优质产品。

Air-Adjusted Crush System Applied to Vegetable and Fruit Processing

It was an very important problem in vegetable and fruit processing to prevent products browning by enzyme. This problem was snlved by additives and flash heating. A new method of processing the crushed products while deactivating the enzymn by heating in the nearly oxygen-free system was introduced.This technology could preserve the primary colour, smell,flavor as well as natritional value of the products.