檬果汁低溫殺菌加工I.果膠酯酶不活化條件之探討

Mango Juice Pasteurizing Processing. Ⅰ. Study on the Inactivation of Pectinesterase

本實驗以本地種檬果為原料，應用兩成分系統的一次動力學模式來探討以果膠酯酶（pectinesterase，PE）為指標之檬果汁巴斯德殺菌的殺菌條件，將實驗結果的數據以Mathcad軟體計算出該模式中必須的參數，可以得到檬果汁中熱穩定及熱不穩定PE含量分別為41%及59%，當殺菌溫度範圍在80～85°C時熱穩定及熱不穩定果膠酯酶耐熱性曲線的Zs及Zl平均值分別為14.65°C及15.94°C。經由模式計算和實驗的檬果汁線性巴斯德耐熱曲線在80至90℃有良好的一致性。 The local natural ripe mango fruits were chosen as experimental material in this study. Whereas the first-order kinetic model of two-component system was applied to investigate the thermal pasteurization of mango juice and the commercial Mathcad program package was also used to calculate the necessary parameters from the experimental data for the model. Results indicated that the thermostable and thermolabile pectinesterase (PE) components containing in the juice were 41% and 59%, respectively. The Z value of thermostable (Zs) and thermolabile (Zl) of thermal destruction curves for the average thermostable PE and thermolabile PE were 14.65°C and 15.94°C for the temperature range of 80~85°C, respectively. The calculated and experimental linear thermal pasteurization curves for mango juice were in good agreement at a wide range temperature of 80~90°C.