食物腐败
巴氏杀菌
保质期
帕斯卡化
高压
食品加工
食品保存
静水压力
漂白
食品科学
防腐剂
食品工业
生化工程
工艺工程
灭菌(经济)
环境科学
食品
化学
业务
工程类
生物
细菌
遗传学
物理
工程物理
财务
汇率
外汇市场
热力学
作者
V.M. Balasubramaniam,Sergio I. Martínez‐Monteagudo,Rockendra Gupta
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2015-03-06
卷期号:6 (1): 435-462
被引量:333
标识
DOI:10.1146/annurev-food-022814-015539
摘要
High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods with minimal to no preservatives. Pressure treatment, with or without heat, inactivates pathogenic and spoilage bacteria, yeast, mold, viruses, and also spores and extends shelf life. Pressure treatment at ambient or chilled temperatures has minimal impact on product chemistry. The product quality and shelf life are often influenced more by storage conditions and packaging material barrier properties than the treatment itself. Application of pressure reduces the thermal exposure of the food during processing, thereby protecting a variety of bioactive compounds. This review discusses recent scientific advances of high pressure technology for food processing and preservation applications such as pasteurization, sterilization, blanching, freezing, and thawing. We highlight the importance of in situ engineering and thermodynamic properties of food and packaging materials in process design. Current and potential future promising applications of pressure technology are summarized.
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