食品高压技术研究进展和应用现状(续前)

Review of High Pressure Technologies for Food Processing(Continued)

非热加工技术是目前食品科学与工程技术领域的研究热点之一。作为一种重要的非热加工技术,高静压、高压均质和高压二氧化碳等高压技术等受到广泛关注。本文较系统地介绍这些技术的产业化应用与设备现状,综述这些技术在杀菌、钝酶、对食品品质的影响以及其它方面的应用情况,旨在推动我国高压技术的研究与产业化应用。

Non-thermal processes are an emerging focus in food science and engineering. As one of non-thermal processes, high pressure technique including high hydrostatic pressure, high pressure homogenization and high pressure carbon dioxide, attracts broad attention and gains importance. This article briefed the application of these technologies and equipments. Moreover, the application in pasteurization, inactivating enzymes, the effects on food qualities, and so on, was reviewed and discussed.