摘要
高压均质是一种非热加工技术,随着高压技术和设备的发展和革新,现今高压均质的压力可以达到400 MPa,为食品杀菌提供了新思路。相关研究认为高压均质通过剪切、碰撞、空穴、湍流、涡旋、加热等结合效应对食品中的致病菌和腐败微生物产生破坏作用。本文介绍了高压均质的作用原理,结合微生物、食品物料的理化特性、均质条件等因素讨论该技术在食品杀菌中的研究进展,并分析了该技术的应用前景。
High pressure homogenization（HPH） is a non-thermal processing technology.With the innovation and development of high pressure technology, modern homogenizers are able to withstand 400 MPa, which opens up new areas for food pasteurization and sterilization.The research showed that foodborne pathogen and spoilage microorganism could be damaged by shear , collision , hole , turbulence , worm , heating and other effects induced by HPH.In this paper, the working principle of HPH and related equipment are introduced.The research progress of this technology in food sterilization is discussed based on the factors such as microbiological, physical and chemical properties of foodstuffs and homogenization conditions, and the application prospect of this technology is analyzed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期306-313,共8页
Science and Technology of Food Industry
基金
中国农业科学院科技创新工程
国家重点研发计划项目(2016YFD0400302)
关键词
高压均质
超高压均质
杀菌
微生物
芽孢
high pressure homogenization
ultra high pressure homogenization
sterilization
microorganism
spore
