食品加工過程中的超高壓滅菌技術(shù)

摘 要：超高壓滅菌是一種通過施加超高水壓而達(dá)到滅菌效果的非熱加工食品處理和保鮮技術(shù)。由于其具有延長(zhǎng)食品保質(zhì)期和保持食品營(yíng)養(yǎng)價(jià)值、天然風(fēng)味和口感等優(yōu)點(diǎn)，超高壓滅菌擁有廣闊的市場(chǎng)應(yīng)用前景。本文簡(jiǎn)要介紹超高壓滅菌技術(shù)的原理，并探討影響超高壓滅菌效果的因素。

關(guān)鍵詞：超高壓技術(shù)（UHP）;滅菌;食品加工

Ultra-high Pressure Sterilization Technology in Food Processing

ZHANG Xueying

（CAM-SU Genomic Resource Center， Soochow University， Suzhou 215123， China）

Abstract： Ultra-high pressure processing is a non-thermal food processing and preservation technology， which is capable of inactivating pathogenic and food spoilage microorganisms by the mean of ultra-high pressures. It has potential to be widely used in the food industry to produce high quality and safety food without compromising its nutritional， functional and sensory properties. This article briefly introduces the principle of ultra-high pressure sterilization technology， and discusses the factors affecting the effect of ultra-high pressure sterilization.

Keywords： Ultra-high Pressure Processing（UHP）; sterilization; food processing

非熱加工是指利用傳統(tǒng)加熱以外的機(jī)制來滅活食源性微生物的新興食品保鮮技術(shù)，這些技術(shù)包括超高壓、脈沖電場(chǎng)、電離輻射和紫外線光等，它們最大的優(yōu)勢(shì)在于可在常溫或低溫下對(duì)食品中的病原微生物和致腐性微生物進(jìn)行高效滅活，延長(zhǎng)食品保質(zhì)期，同時(shí)不影響食物天然風(fēng)味和口感。（剩余6392字）