Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties

ZHANG Ya-Jie; YAO Jia; ZHANG Yan; HU Xiao-Song

doi:10.11858/gywlxb.2014.02.016

Volume 28 Issue 2

Apr 2015

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Chinese Journal of High Pressure Physics > 2014 > 28(2): 232-238.

ZHANG Ya-Jie, YAO Jia, ZHANG Yan, HU Xiao-Song. Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties[J]. Chinese Journal of High Pressure Physics, 2014, 28(2): 232-238. doi: 10.11858/gywlxb.2014.02.016

Citation:

ZHANG Ya-Jie, YAO Jia, ZHANG Yan, HU Xiao-Song. Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties[J]. Chinese Journal of High Pressure Physics, 2014, 28(2): 232-238. doi: 10.11858/gywlxb.2014.02.016

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Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties

doi: 10.11858/gywlxb.2014.02.016

College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Centre for Fruit and Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China

Received Date: 16 Aug 2012
Rev Recd Date: 09 Nov 2012

Abstract

Abstract

The effect of raw material characteristics (Peach varieties) on the texture of canned yellow peach processed by high hydrostatic pressure (HHP) and thermal treatment was investigated.The results show that different varieties have no significant influence on the hardness of canned yellow peach processed by HHP, while the hardness of canned yellow peach processed by thermal treatment decrease significantly and the syrup viscosity has a marked increase.Canned yellow peaches of "Senkelin" varieties get the highest hardness and the best texture after processed by HHP and thermal treatment.The microscopic structure analysis indicate that different varieties of yellow peach processed by HHP have no significant effect on the cell morphology and the cells keep the original shapes.With heat treatment, the cell shape changes greatly; the cell deformes and shows no regular shape; the cell gap is significantly increased.The canned yellow peach can be kept in good texture by HHP, which makes HHP has a more extensive adaptability compared with heat treatment.
- high hydrostatic pressure,
- peach,
- texture,
- varieties

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References

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Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties

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