【摘 要】
：
High-pressure processing (HPP) represents a solution to a growing consumer demand for wholesome,flesh-tasting foods,where application of pressure makes the
【机 构】
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Department of Food Science and Technology,The Ohio State University,333 Parker Food Science and Tech
【出 处】
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2009北京非热加工技术国际研讨会
论文部分内容阅读
High-pressure processing (HPP) represents a solution to a growing consumer demand for wholesome,flesh-tasting foods,where application of pressure makes the food safe.The technology is essentially a batch process wherein pre-packaged foods are treated under pressure for specified time.The technology has been adapted worldwide for preserving variety of heat sensitive value-added foods.This presentation will review basic high pressure processing principles,microbial efficacy and pressure-thermal effects on product quality.Pressure is effective in inactivating most vegetative pathogenic and spoilage microorganisms at pressures above 200 MPa at chilled or process temperatures less than 45℃.The extent of inactivation also depends on process (pressure,temperature,holding time) and product (composition,pH,and water activity) related parameters.
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