超高压升/卸压过程对杀菌效果的影响研究进展  

Research Progress on the Effect of Pressurization and Depressurization on High Hydrostatic Pressure Sterilization

作　　者：张凡 王永涛[1] 廖小军[1] Zhang Fan;Wang Yongtao;Liao Xiaojun(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与工程学院,北京100083

出　　处：《中国食品学报》2020年第5期293-302,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31601478)。

摘　　要：相比传统食品热杀菌技术,超高压杀菌技术不仅能达到良好的杀菌效果,还能保持食品原有的颜色、风味、营养等品质。为了保证超高压杀菌的可靠性与安全性,就需要对影响超高压杀菌效果的因素进行研究。以往的研究主要集中在压力、保压时间及温度等方面等因素,然而,一系列研究表明,超高压升/卸压过程也会影响杀菌效果。本文介绍了影响超高压杀菌效果的主要因素,重点介绍升/卸压过程对杀菌的影响,以期推进超高压杀菌技术在我国食品加工领域的应用。Compared with traditional thermal process pasteurization,high hydrostatic pressure sterilization technology can achieve good sterilization effect and ensure the original flavor and nutritional value in food as well.Therefore,in order to guarantee the reliability and safety of high hydrostatic pressure sterilization technology,it is necessary to study the factors that affect the sterilization performance thoroughly.Previous studies have focused on the pressure holding stage to obtain optimal conditions for sterilization,including pressure level,pressure holding time and temperature etc.However,a series of studies have shown that pressurization and depressurization will also affect the sterilization performance.In this paper,the main factors affecting the sterilization performance of high hydrostatic pressure were introduced briefly,and the effects of pressurization and depressurization on sterilization were introduced with special efforts.This review aims to promote the application of high hydrostatic pressure sterilization technology in food processing industry in China.

关 键 词：超高压 升压 卸压 杀菌 食品 

分 类 号：TS205[轻工技术与工程—食品科学]