Objective To study the effect of high pressure alone or combined with heating treatment of fresh pear juice on PPO activity in it.

目的研究鲜榨梨汁中多酚氧化酶的活性受高压和热协同处理的影响。

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In order to study the effect of high pressure on the quality of fresh pear juice, heating combined high pressure are conducted on fresh pear juice.

为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。

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Fresh pear juice to clarify the production process is to clarify the key to study the centrifugal pectinase clarify the law and clarify the effect of pear juice.

对鲜梨澄清汁制作的关键工艺是澄清，研究了离心法和果胶酶澄清对梨汁的澄清效果。

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