EFFECT OF THE HIGH HYDROSTATIC PRESSURE IN THE MICRORGANISMOS

被引：0

作者：

Da Rocha Ferreira, Elisa Helena ^{[1
]}

Pessoa Masson, Lourdes Maria ^{[1
]}

Rosenthal, Amauri ^{[2
]}

机构：

[1] Ctr Fed Educ Tecnol Quim Nilopolis, Rio De Janeiro, Brazil

[2] Embrapa Agroind Alimentos, Rio De Janeiro, Brazil

来源：

BOLETIM DO CENTRO DE PESQUISA DE PROCESSAMENTO DE ALIMENTOS | 2008年 / 26卷 / 01期

关键词：

HIGH PRESSURE; MICROORGANISMS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper aims at reviewing the effect of high pressure on microorganisms, and discussing the influence of extrinsic factors (substratum and temperature) on the treatment, as well as its principles and operations. High Pressure is an emergent technology and does not affect covalent chemical bounds presented in food molecules constituents, decreasing the sensorial and nutritional food attribute losses. This study concludes that effects of high pressure depend on product characteristics and process conditions, and, in general, it demonstrates efficiency on vegetative cell inactivation and, when combined with thermal treatment, it can inactivate spores, increasing the shelf life and guaranteeing microbiological safety.

引用

页码：135 / 150

页数：16

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