超高压杀菌、灭酶影响因素探讨  

INFLUENCE FACTORS OF STERILIZATION AND DEACTIVATION ENZYME OF ULTRA-HIGH PRESSURE PROCESSING

作　　者：张勇[1] 段旭昌[1] 李绍峰[1] 薛长雷[1] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2007年第7期140-144,共5页Food Research and Development

基　　金：郑州市科技三项费用支持项目(052SGYG28144)

摘　　要：详细介绍了超高压杀菌、灭酶的机理以及探讨了压力、温度、施压时间、抑菌剂、超声波、基质、pH、水分活度、微生物种类和生长阶段以及低温-高压、高温-高压、低压-高压循环处理与超高压结合对杀菌、灭酶效果的影响。The mechanism of sterilization and deactivation of enzyme through ultra-high pressure process （UHPP） was investigated and the influence effects of sterilization and deactivating enzyme through UHPP combined pressure,temperature,operate-time,antimicrobial,ultrasonic,food ingredients, pH, activity-water,the kinds and cultivate-phases of microorganism,low temperature-high pressure, high temperature-high pressure and low pressure-high pressure cycle operation was discussed in this paper.

关 键 词：超高压 杀菌 灭酶 

分 类 号：TS205[轻工技术与工程—食品科学]