食品科学 ›› 2003, Vol. 24 ›› Issue (7): 162-164.

• 专题论述 • 上一篇    

高压处理过程中的压力和能量分析

 刘伟, 刘成梅, 阮榕生, 林向阳, 涂宗财   

  1. 南昌大学生命科学与食品工程学院
  • 出版日期:2003-07-15 发布日期:2011-12-13

 LIU  Wei, LIU  Cheng-Mei, RUAN  Rong-Sheng, LIN  Xiang-Yang, TU  Zong-Cai   

  • Online:2003-07-15 Published:2011-12-13

摘要: 利用高压均质过程作为比较,本文分析了超高压处理过程中流体的压力和能量转化,从而找出了超高压处理过程中没有引起较高温升现象的原因,为进一步理解超高压杀菌技术提供一定的理论基础。

关键词: 超高压, 高压均质, 物理杀菌

Abstract: Comparing the high hydrostatic pressure (HHP) processing with the homogenize processing,the change of pressure andenergy into heat in the high hydrostatic pressure processing was analysed and discussed in this paper.The reason that there isless temperature increase in the hydrostatic processing was found. It was useful to further understand the reaction mechanismsof ultra high pressure sterilization technology.

Key words: high hydrostatic pressure (HHP), ultra high pressure(UHP) homogenize, physical sterilization