食品工业科技2017，Vol.38Issue(23)：306-313,8.DOI:10.13386/j.issn1002-0306.2017.23.056
高压均质在液态食品杀菌中的研究进展
Review of high pressure homogenization in liquid food sterilization
摘要
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.关键词
高压均质/超高压均质/杀菌/微生物/芽孢Key words
high pressure homogenization/ultra high pressure homogenization/sterilization/microorganism/spore分类
轻工纺织引用本文复制引用
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,2017,38(23):306-313,8.基金项目
中国农业科学院科技创新工程:国家重点研发计划项目(2016YFD0400302). （2016YFD0400302）
