食品超高静压处理中热效应问题的研究进展  

Research advances in thermal effect in High Hydrostatic Pressure(HHP) processing of food

作　　者：王标诗[1] 曾庆孝[1] 李汴生[1] 黄娟[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农业工程学报》2007年第6期285-290,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金项目(05006597)

摘　　要：在食品的超高静压处理中,由于压缩作功使其温度发生改变,温度随着压力的升高而增加(压致升温),所以不可避免地会产生热效应问题。该文主要综述了食品超高静压处理中温度压力随时间的变化规律,传压介质和食品成分对压致升温的影响,以及食品超高静压处理中的传热和压致升温对微生物的影响等问题。Application of pressure results in compression of the food during High Hydrostatic Pressure （HHP） processing of food. Heat is generated due to compressive work and changes the temperature of food samples and the temperature increases with the increasing pressure, which is, as a result, unavoidable to cause a series of problem about thermal effect. The relationships between temperature, pressure and time respectively, and the influence of pressure-transmitting fluids and food components on compression heating were summarized. The thermal transfer in high hydrostatic pressure processing of food and the effect of compression heating on microorganism were also discussed.

关 键 词：超高静压处理 热效应 压致升温 

分 类 号：TS121[轻工技术与工程—纺织材料与纺织品设计] TS2[轻工技术与工程—纺织科学与工程]