食品加工过程中的超高压灭菌技术  

Ultra-high Pressure Sterilization Technology in Food Processing

作　　者：张雪颖 ZHANG Xueying(CAM-SU Genomic Resource Center,Soochow University,Suzhou 215123,China)

机构地区：[1]苏州大学剑桥-苏大基因组资源中心,江苏苏州215123

出　　处：《食品安全导刊》2022年第8期179-182,共4页China Food Safety Magazine

摘　　要：超高压灭菌是一种通过施加超高水压而达到灭菌效果的非热加工食品处理和保鲜技术。由于其具有延长食品保质期和保持食品营养价值、天然风味和口感等优点,超高压灭菌拥有广阔的市场应用前景。本文简要介绍超高压灭菌技术的原理,并探讨影响超高压灭菌效果的因素。Ultra-high pressure processing is a non-thermal food processing and preservation technology,which is capable of inactivating pathogenic and food spoilage microorganisms by the mean of ultra-high pressures.It has potential to be widely used in the food industry to produce high quality and safety food without compromising its nutritional,functional and sensory properties.This article briefly introduces the principle of ultra-high pressure sterilization technology,and discusses the factors affecting the effect of ultra-high pressure sterilization.

关 键 词：超高压技术(UHP) 灭菌 食品加工 

分 类 号：TS205[轻工技术与工程—食品科学]