食品超高压杀菌研究进展  

Advance in food sterilization by ultra-high pressure

作　　者：魏静[1] 解新安[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2009年第6期363-367,共5页Science and Technology of Food Industry

基　　金：华南农业大学学校基金资助项目(k06023)

摘　　要：超高压杀菌作为一种新兴的食品非热处理技术,因具有保持食品固有营养品质、质构、风味、色泽、新鲜程度等优势而成为研究热点。本文系统介绍了超高压食品处理技术的发展概况、特点、杀菌机理、技术优势及其本身存在的问题,并针对杀菌因素如超高压容器、压力大小、加压时间、施压方式、温度、食品添加物、水分活度等方面的研究进展进行了对比分析,提出了食品超高压杀菌的研究方向和研究内容。The high pressure technology for sterilization has been developed for non-thermal process of food as a new technology.It becomes a hotspot,for it has the advantages of holding the original nutrition, structure, flavor, color, novelty of the food.The special emphasis is placed on the developments ,technology, character, mechanism, advantages and its problems of the UHP sterilization.And comparisons of the research progress in the magnitude and duration of pressure, pressurizing type,temper-additive and the water activity were carried out in this article. Then it put forward the studying direction and content of the UHP sterilization.

关 键 词：超高压杀菌 食品加工 杀菌机理 研究进展 

分 类 号：TS205.9[轻工技术与工程—食品科学]