| 高压均质在液态食品杀菌中的研究进展 |
| |
| 引用本文： | 刘伟, 宋弋, 廖小军, 董鹏, 张洁, 林琼, 吴杰, 王志东. 高压均质在液态食品杀菌中的研究进展[J]. 食品工业科技, 2017, (23): 306-313. DOI: 10.13386/j.issn1002-0306.2017.23.056 |
| |
| 作者姓名： | 刘伟 宋弋 廖小军 董鹏 张洁 林琼 吴杰 王志东 |
| |
| 摘 要： | 高压均质是一种非热加工技术,随着高压技术和设备的发展和革新,现今高压均质的压力可以达到400 MPa,为食品杀菌提供了新思路。相关研究认为高压均质通过剪切、碰撞、空穴、湍流、涡旋、加热等结合效应对食品中的致病菌和腐败微生物产生破坏作用。本文介绍了高压均质的作用原理,结合微生物、食品物料的理化特性、均质条件等因素讨论该技术在食品杀菌中的研究进展,并分析了该技术的应用前景。
|
| 关 键 词： | 高压均质 超高压均质 杀菌 微生物 芽孢 |
| 收稿时间： | 2017-05-22 |
Review of high pressure homogenization in liquid food sterilization |
| |
| LIU Wei, SONG Yi, LIAO Xiao-jun, DONG Peng, ZHANG Jie, LIN Qiong, WU Jie, WANG Zhi-dong. Review of high pressure homogenization in liquid food sterilization[J]. Science and Technology of Food Industry, 2017, (23): 306-313. DOI: 10.13386/j.issn1002-0306.2017.23.056 |
| |
| Authors: | LIU Wei SONG Yi LIAO Xiao-jun DONG Peng ZHANG Jie LIN Qiong WU Jie WANG Zhi-dong |
| |
| Affiliation: | 1.Institute of Agro-Products Processing Science and Technology CAAS, Ministry of Agriculture, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agricultrue;2.National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Research Center of Fruit and Vegetable Processing Engineering, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University;3.Technical Institute of Physics and Chemistry CAS |
| |
| Abstract: | High pressure homogenization ( HPH) is a non-thermal processing technology.With the innovation and development of high pressure technology, modern homogenizers are able to withstand 400 MPa, which opens up new areas for food pasteurization and sterilization.The research showed that foodborne pathogen and spoilage microorganism could be damaged by shear, collision, hole, turbulence, worm, heating and other effects induced by HPH.In this paper, the working principle of HPH and related equipment are introduced. The research progress of this technology in food sterilization is discussed based on the factors such as microbiological, physical and chemical properties of foodstuffs and homogenization conditions, and the application prospect of this technology is analyzed. |
| |
| Keywords: | high pressure homogenization ultra high pressure homogenization sterilization microorganism spore |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
