超高压处理对食品软包装材料性能的影响

中低温杀菌中的超高压杀菌己被认为是目前国际上食品领域的高新技术,其产品得以最大限度的保持了食品的营养成分,开始为广大消费者所接受,此技术也己被应用于商业化的生产。本文综述了超高压的概念,用于超高压杀菌中食品预包装材料的选材,及杀菌后包装材料的阻隔性能及机械性能的变化,最后总结了对这方面的研究并提出了一个较新的探讨方向。

Effect of the ultra-high pressure process on food package materials

Super high pressure process(HPP),one of the mid-low sterilize technologies was seemed as a new technology in food industry recently. It can remain the products' nutrition in largely degree, and was widely accepted by customers. The concept of HPP was summarized in this passage, and the select of package materials used in HPP, the changes in the barrier and mechanical of the package materials after sterilization are also discussed in this passage. This field of research was concluded in the end, and give a new may direction in the area.