超高压技术在果蔬产品中的应用研究进展

Research Progress on Applications of Ultra-high Pressure Technology in Fruit and Vegetable Products

超高压技术作为一种工业化应用前景最为广阔的新型食品非热加工技术,近年来在果蔬食品加工中有着广泛的应用。该文结合超高压技术在果蔬加工中的应用研究综述超高压技术杀灭微生物的原理及其对果蔬产品感官和营养品质的影响研究进展,并对其发展趋势和前景进行展望,以期为超高压技术在果蔬加工中的应用和推广提供理论参考。

Ultra-high pressure(UHP)technology,as a new type of non-thermal food processing technology with the widest industrial application prospects,has been increasingly applied in fruit and vegetable food processing in recent years.This study reviewed the application research of UHP in fruit and vegetable processing and summarized the principle of UHP in killing microorganisms and its impact on the sensory and nutritional quality of fruit and vegetable products.The study also provided an outlook on its development trend and prospects,aiming to offer a theoretical reference for the application and promotion of UHP in fruit and vegetable processing.