超高压技术在水产品加工中的应用

超高压加工技术可用于食品杀菌、灭酶、保持自然风味与质构改善等,是目前国际上最热门的食品加工技术之一。本文介绍了超高压加工的基本原理,综述了超高压在杀灭水产品中微生物,提高贮藏性能,改善水产品品质,提取色素等水产品加工中的应用。     

超高压在柑橘类果汁加工中的应用及其研究进展

超高压技术能有效的对食品进行杀菌和灭酶,由于大都在常温下处理,因此对食品的色、香、味等感官特征以及营养成分影响较小,是一种有潜在应用价值非热灭菌的先进技术。本文综述了超高压技术的特点及其在柑橘果汁中的应用和研究进展,并展望了超高压在果汁加工中的应用前景,为进一步研究超高压技术在果汁加工中的应用提供参考。     

超高压杀菌技术研究进展

超高压杀菌技术作为一项新型食品加工技术能有效改善和提高食品加工品质。本文首先综述超高压杀菌技术的作用原理、影响杀菌效果的因素等方面研究成果,然后介绍了超高压杀菌技术在食品工业中的最新应用进展,最后展望超高压杀菌技术的应用前景。     

超高压技术在肉制品加工中的应用

超高压技术是近年来食品领域热点研究的高新技术之一,具有广泛的应用前景.本文综述了超高压技术的概念和特点,重点介绍了超高压技术在改善肉品品质,肉品杀菌和肉品的冻结与解冻三大方面的应用,并对超高压技术在肉品加工中的发展前景进行了展望.     

超高压加工技术在食品工业中应用的研究进展

食品超高压处理是一种非热加工技术,通过对整个食品的快速、均匀加压达到对食品杀菌、保藏、改性等目的。与其他处理方式相比,超高压处理具有加工过程污染低、营养物质损失少、风味保持度好等优点。本文通过研究国内外相关文献,主要从超高压加工技术的机理及在食品工业中的应用,包括杀菌、蛋白质改性、贝类脱壳、物质提取等方面综述了食品超高压处理近年来的研究进展。对超高压加工技术在食品工业中的应用进行了归纳分析,总结了该技术在食品工业中存在的问题,并指出了该领域今后的发展方向。     

冷杀菌技术在奶制品加工中的研究进展

对国内外应用超声波、超高压、脉冲电场、磁场等冷杀菌技术在奶制品加工中的研究及其对奶制品品质的影响进行了综述和展望,以期有助于冷杀菌技术在奶制品的加工中得到更加广泛的研究与应用。     

超高压杀菌效果及机制研究进展

超高压作为一种新型的食品非热加工技术, 处理过程温度低、对食品营养成分破坏小,能在有效杀菌的同时显著提升加工食品品质,是未来食品加工技术发展的热点方向。近年来,超高压技术被广泛应用于食品加工,并在国内外实现了商业化应用。杀菌作为超高压加工食品过程中最重要的环节,是保证食品安全、延长产品货架期的关键点,因此一直是本领域研究的重点。本文介绍了超高压技术的设备和作用原理, 总结了超高压或超高压联合其他手段对微生物营养体、细菌芽孢、真菌孢子及病毒的杀灭效果和杀菌机制, 归纳了超高压杀菌中存在的杀菌机制不清、缺乏杀菌指示菌以及深休眠芽孢等问题, 以期为进一步完善超高压杀菌理论、推动超高压技术在食品加工中的产业化应用指明方向。     

乳品加工中高新技术的应用

介绍了新兴的现代生物技术、膜分离技术、超高压杀菌技术等高新加工技术在传统乳品加工中的应用，展现了良好的处理效果和应用前景。     

果汁超高压加工技术的研究进展

超高压加工技术是一项具有广阔应用前景的食品冷杀菌新技术.该文综述了超高压加工技术对果汁中微生物、酶和产品品质的影响,以及超高压杀菌设备的现状.在分析各超高压处理效果影响因素的基础上,提出下一步研究的方法与方向,并对其发展前景进行了展望.     

超高压技术在乳品加工中的应用

随着科学技术的发展,超高压技术广泛应用在乳品的加工中,不仅能够杀灭其中的细菌,还不会损坏乳品中的营养物质。基于此,本文将从解决脂肪上浮、提高乳品浊度与乳品杀菌三方面入手,深入探究超高压技术在乳品加工中的应用,旨在充分发挥超高压技术的作用与价值,提高乳品的质量,保障食用者的权益。     

Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis

Processing dairy products by conventional methods, such as pasteurization, can induce chemical reactions and physicochemical alterations, compromising nutritional and sensory quality. Thus, there is a growing worldwide demand for studies related to emerging processing technologies. This study aims to describe trends related to dairy processing through the application of emerging technologies. In this sense, articles published in this area of research in the last decade were retrieved from scientific databases, and their findings were analyzed through a bibliometric study. Reviews and original articles expressed 40 and 60% of publications, respectively, and novel thermal and non-thermal processing studies showed multidisciplinary approaches. Ohmic heating and microwave heating were the most discussed novel thermal technologies in the processing of dairy products. Among non-thermal technologies, there was a more significant trend in studies on ultrasound, high hydrostatic pressure, and pulsed electric fields. The impact of the application of novel food technologies concerning quality, safety, and energy efficiency compared to traditional methods and the influence of critical operating conditions for process control were the most studied areas. Furthermore, the impact of novel non-thermal food processing technologies from the consumer's point of view is emerging. These results can be used for future innovations by the dairy industry.Industrial relevanceDairy foods are important food matrices considering a nutritional and functional point of view and recommended in a regular diet for consumers of all ages. Therefore, a bibliometric analysis was performed considering dairy foods and novel thermal and non-thermal processing. A higher number of publications considering non-thermal technologies was reported, highlighting the need for food processing without applying high temperatures. High hydrostatic pressure, ultrasonication, and pulsed electric fields were the most discussed non-thermal technologies. At the same time, ohmic heating and microwave heating were the most reported thermal technologies. Furthermore, the most used applications, critical process parameters, and food properties to be evaluated are highlighted and discussed. The results could be used as a basis for the dairy processors to implement non-conventional technologies as an option at their production lines, as they demonstrate the most relevant process parameters and food characteristics to be evaluated, helping them to choose the parameters with higher impact and firstly consider them. Furthermore, consumers studies are important and should evaluate consumer perception about the products and the perceived benefits and risks of the novel technologies.     

非热加工技术在水产蛋白加工中的应用研究进展

近年来, 非热加工技术在水产品加工领域受到广泛关注。非热加工技术可对水产蛋白进行改性处理, 改善其功能特性, 提高其利用率, 实现其高值化利用, 并可减少热敏性营养物质的损失。与传统热加工相比, 非热加工技术在保障食品安全、保持食品原有的营养和品质等方面表现出了更好的应用前景。本文综述了超声波、超高压、高密度CO2、冷等离子体、辐照等非热加工技术在水产蛋白加工中的应用, 并阐述了各种非热加工技术对水产蛋白的高级结构及功能特性的影响, 可为拓宽水产蛋白的加工利用途径提供理论支撑。但是新兴的非热加工技术目前仍处于开发研究阶段, 大规模的工业应用仍需要更多和更深入的研究。     

Opportunities and challenges in pulsed electric field processing of dairy products

Consumer demand and current market conditions warrant investigation of dairy processing technologies that can deliver improved product quality and stability and reduced energy use during processing, without compromising product and process safety. One candidate technology for the extension of shelf-life in dairy products is pulsed electric field (PEF) processing. PEF is considered to be an effective, non-thermal intervention that appears to hold some promise. Research on the application of PEF to control spoilage and pathogenic microorganisms and enzyme systems in dairy products spans a wide array of processing equipment and reaction conditions. PEF has been reported to effectively reduce the numbers of both pathogens and spoilage organisms in milk; however, there is a high degree of variability between studies. The application of PEF in combination with lower temperature thermal processing can deliver comparable reductions in microbial load without significant detrimental effects to the sensory and physico-chemical properties of food products.     

基因工程技术在乳制品加工中的应用

进入21世纪以来,我国乳制品工业发展取得了举世瞩目的效益。其中,科技成果在提高乳制品产量、整合加工资源和提升产业水平等方面功不可没。《乳制品工业产业政策(2009年修订)》中提出,包括基因工程技术在内的生物技术是乳品加工关键技术未来的发展重心之一。本文分别从生乳产量提高、原料及产品质检、种质选育、加工工艺改良、乳制品成分及风味改善五个方面总结、阐述基因工程技术在各领域内的应用,并对乳制品科技发展方向与基因工程技术新成果的结合前景进行了展望。     

高静压技术在谷物和豆类加工中的应用

高静压技术是基于帕斯卡流体力学理论基础上发展的一种新型的非热加工技术,近年来在材料、冶金、果蔬和肉制品加工等领域的应用日益广泛。高静压技术在谷物和豆类加工中的作用主要体现在微生物灭活、大分子物质改性、产品质量改善、产品功能提升等几个方面。综述了高静压技术对谷物和豆类的蛋白质、淀粉、酶及其他有机组分的影响及其应用研究进展,并展望了高静压技术在谷物和豆类等粮食加工领域中的应用前景。     

非热加工技术在竹笋保鲜及加工中的应用研究进展

竹笋作为一种高蛋白、高纤维、低脂肪的绿色森林蔬菜,越来越受到消费者的欢迎。由于采后竹笋易发生木质化、酶促褐变、营养价值降低等变化,导致鲜笋食用品质降低、贮运困难。此外,目前竹笋加工技术较为传统且精细化程度低,造成竹笋制品种类单一、大量副产物浪费、环境污染等问题。近年来,非热加工技术因其具有安全、高效、绿色等优点被广泛用于果蔬保鲜及加工中,成为食品加工高新技术的研究热点。该文综述了辐照、紫外线、超高压、超声波、超微粉碎和高压均质等非热技术在竹笋保鲜及加工中的应用,阐明以上非热技术的工作原理,分析其优势特点及作用效果,并进一步总结展望,提出未来竹笋保鲜及加工的研究方向,旨在为竹笋采后保鲜减损、竹笋制品加工技术提质增效及副产物高值化利用等方面的工作提供有益参考。     

非热加工技术在蓝莓精深加工中的应用研究进展

本文综述了非热加工技术在蓝莓加工中的应用现状,分析了不同非热加工手段对蓝莓及其加工产品品质的影响机制。目前,超高压、超声波、真空冷冻干燥、高压脉冲等技术在蓝莓加工上的应用较多,但存在超高压钝酶效果有限、超声波单独杀菌效果较差、真空冷冻干燥成本较高、高压脉冲存在电极腐蚀等问题。因此,本文针对不同非热加工的优势及存在的问题,提出了未来蓝莓精深加工主要的研究方向,为非热加工技术在蓝莓加工上的进一步研究做出了展望。     

Novel and emerging technologies used by the U.S. food processing industry

The main purpose of this research was to investigate the extent of novel non-thermal food processing technologies usage in the United States. A survey was conducted to food experts to study the major reasons for using novel technologies, the limitations for not implementing specific technologies, and the main drivers for innovation of non-thermal food processing technologies. The survey study focused on the high-pressure processing, pulsed electric field, pulsed light, irradiation, ultrasound, oscillating magnetic fields, and cold atmospheric plasma technologies. High pressure processing (35.6%) was the most commonly used non-thermal food processing technologies, followed by pulsed electric field (20%). Rapidly increasing novel technologies included cold atmospheric plasma (14.1%) and oscillating magnetic fields (14.1%). More than 70% of the respondents indicated that the main factor for choosing non-thermal food processing technology was better nutrient and sensory properties. High investment (41%) was the major limitation for implementing non-thermal food processing technologies. The results indicated the main drivers for innovation were equipment manufacturers (43.8%) and government research (42.3%). The results emphasized the need for new and improved innovative, non-thermal technologies to provide a balance between safety and minimal processing.Industrial relevanceThis research provides industry with an overview of perceptions food managers, scientists and technologists of novel non-thermal food processing technologies. This research investigated factors that food companies use to implement particular food processing technologies and the limitations prohibit them from using such technologies. There are technologies which are still under development and are currently being conducted to extend the shelf life of certain foods while preserving freshness and natural nutrients. This study investigated technologies currently being used, ones still under development, and the main drivers for innovation of these technologies within the United States.     

非热杀菌技术在乳制品中的应用研究进展

非热杀菌技术可有效保持食品中的营养成分,在食品加工领域广受关注。本文主要论述了超高压技术(UHPP)、高压脉冲电场技术(HIPEF)、电子束辐射杀菌、高压CO2杀菌(HPCD)技术等非热杀菌技术在乳制品加工中的研究进展,旨在为非热杀菌技术在乳制品中的应用提供参考意见。