High-Pressure Processing in Food

被引：11

作者：

Fam, Shakiba Narjabadi ^{[1
]}

Khosravi-Darani, Kianoush ^{[2
]}

Massoud, Ramona ^{[3
]}

Massoud, Armita ^{[4
]}

机构：

[1] Islamic Azad Univ, Dept Food Sci & Technol, Sci & Res Branch, Tehran, Iran

[2] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Res Dept Food Technol, Tehran, Iran

[3] Iran Stand Org Tehran, Dept Food Sci & Technol, Tehran, Iran

[4] Tehran Med Univ, Dept Med, Tehran, Iran

来源：

BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY | 2021年 / 11卷 / 04期

关键词：

high pressure; processing; microorganism; food; quality; PULSED ELECTRIC-FIELDS; ANTIOXIDANT ACTIVITY; ORANGE JUICE; ESCHERICHIA-COLI; QUALITY; EXTRACTION; OPPORTUNITIES; ATTRIBUTES; STABILITY; MYOGLOBIN;

D O I：

10.33263/BRIAC114.1155311561

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs' advantages and limits compared to thermal processing are highlighted.

引用

页码：11553 / 11561

页数：9

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