| 超高静水压装置的研制及钝酶效果试验 |
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| 引用本文： | 易建勇,孙传范,王永涛,董鹏,王换玉,胡小松.超高静水压装置的研制及钝酶效果试验[J].高压物理学报,2012,26(4):375-381. |
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| 作者姓名： | 易建勇 孙传范 王永涛 董鹏 王换玉 胡小松 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院;中国农业科学院农产品加工研究所;科学技术部中国农村技术开发中心;包头科发高压科技有限责任公司 |
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| 基金项目： | 国家自然科学基金(30972067);北京市科技计划项目(D10110504660000) |
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| 摘 要： | 设计开发了UHHP-1600型超高静水压装置，工作压力达到1.6 GPa。阐述了该超高静水压装置的工作原理、结构特点和设计要点，分析并确定了超高静水压承压容器、密封系统和压力控制系统的结构和相关参数。试验表明，整机结构合理、操作方便、性能稳定、安全可靠。利用该装置在1.6 GPa下处理蘑菇多酚氧化酶1 min，可以将其完全钝化。
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| 关 键 词： | 高静水压 食品 压力倍减器 钝酶 多酚氧化酶 |
Design of Ultra High Hydrostatic Pressure Equipment and Experimental Research on Enzyme Inactivation |
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| YI Jian-Yong,SUN Chuan-Fan,WANG Yong-Tao,DONG Peng,WANG Huan-Yu,HU Xiao-Song.Design of Ultra High Hydrostatic Pressure Equipment and Experimental Research on Enzyme Inactivation[J].Chinese Journal of High Pressure Physics,2012,26(4):375-381. |
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| Authors: | YI Jian-Yong SUN Chuan-Fan WANG Yong-Tao DONG Peng WANG Huan-Yu HU Xiao-Song |
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| Affiliation: | 1(1.College of Food Science and Nutritional Engineering, China Agricultural University,Beijing 100083,China; 2.China Rural Technology Development Center,Ministry of Education,Beijing 100045,China; 3.Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences,Beijing 100193,China; 4.Baotou KeFa High Pressure Technology Limited Company,Baotou 014030,China) |
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| Abstract: | An ultra high hydrostatic pressure device with operating pressure of up to 1.6 GPa is designed and developed,and its design principle,structural characteristics and major technical difficulties are introduced.The structures and optimum parameters of high pressure processing chamber,sealing system and pressure sensor system are also studied and determined.The performance test results prove that it has the advantages of reasonable structure,easy operation,steady performance and reliable security.Furthermore,the pressure-resistant mushroom polyphenol oxidase is completely inactivated after treated at 1.6 GPa for 1 min by using this equipment. |
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| Keywords: | high hydrostatic pressure food pressure reduction system enzyme inactivation polyphenol oxidase |
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