Effect of Ultra-high Pressure Sterilization on Quality of Food Stuff

doi:10.7506/spkx1002-6300-200923112

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 498-503.doi: 10.7506/spkx1002-6300-200923112

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Effect of Ultra-high Pressure Sterilization on Quality of Food Stuff

HAO Qin-feng，XU Hong-gao，GAO Yan-xiang*

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-01-08 Revised:2009-07-30 Online:2009-12-01 Published:2010-12-29
Contact: GAO Yan-xiang E-mail:gyxcau@126.com

Abstract

Abstract:

Ultra-high pressure sterilization, a new non-heating technique, was developed for the sterilization of food stuff. This review focused on recent literatures on the developments of principle and kinetic study of ultra-high pressure sterilization, including the quality change of nutrition, color, aroma and structure of the food during processing. In addition, the existing problems and the trend for development of UHP in foodstuff were also summarized.

Key words: ultra-high pressure, kinetics of sterilization, nutrients, color, aroma, texture

CLC Number:

HAO Qin-feng，XU Hong-gao，GAO Yan-xiang*. Effect of Ultra-high Pressure Sterilization on Quality of Food Stuff[J]. FOOD SCIENCE, 2009, 30(23): 498-503 https://doi.org/10.7506/spkx1002-6300-200923112

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Effect of Ultra-high Pressure Sterilization on Quality of Food Stuff

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