食品超高压杀菌技术及其研究进展

Review on Ultra－high Pressure Sterilization of Foods and Recent Research Progress

研究了食品超高压杀菌技术的基本原理及其最新进展，着重讨论了压力的大小和加压时间、施压方式、温度、pH值、微生物的种类和特性、食物本身的组成和添加物、水分活度等因素对灭菌效果的影响作用，只有优化这些因素才能取得最佳杀菌效果。

This paper studied the mechanism and the update research of ultra－high pressure sterilization of foods.Factors that would affect sterilization such as the magnitude and duration of pressure、pressurizing type、temperature、pH value、microorganism、food components、additive and water activity were discussed.The best sterilizing effect could be acquired by optimizing these factors.