超高压杀菌技术在食品中的应用

Study on Superhigh Pressure Sterilization Technique for Food

研究了食品超高压杀菌技术的作用机理及其最新研究进展;讨论了压力大小、温度、pH值、水分活度以及食物本身的组成等因素对超高杀菌效果的影响;介绍了超高压杀菌对食品品质,如脂类、风味物质、Vc、蛋白质、过氧化物酶和淀粉的影响.

This paper studied the mechanism and the advanced research of superhigh pressure sterilization for foods. Factors that would affect sterilization such as the magnitude of pressure, the temperature, pH value, water activity and food components were discussed. Furthermore, it studied the affects of high pressure on fat, flavor, Vc, protein, peroxidase and starch.