超高压杀菌机制研究进展

王蓉蓉; 孙传范; 王婷婷; 胡小松; 张燕; 廖小军

doi:10.11858/gywlxb.2012.06.016

超高压杀菌机制研究进展

doi: 10.11858/gywlxb.2012.06.016

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，北京 100083

详细信息

通讯作者:
张燕 E-mail:zhangyan-348@hotmail.com

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出版历程
- 收稿日期: 2011-03-15
- 修回日期: 2011-06-03
- 发布日期: 2012-12-15

Research on Mechanism of Ultra-High Pressure Sterilization

College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruits and Vegetables Processing; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China

摘要

摘要: 食品中微生物是导致食品品质降低的重要因素之一，超高压作为一种灭菌方式已取得了显著的效果。介绍了超高压杀菌基本原理，着重分析了超高压对微生物细胞形态结构、代谢、遗传物质等造成的影响，并展望了超高压在食品工业中的应用前景。
- 超高压 /
- 杀菌机制 /
- 研究进展
Abstract: Microorganism in food is one of the most important factors which cause food to decay. As one method of sterilization, ultra-high pressure has achieved significant effect in food manufactory. After a brief introduction to fundamental principle of ultra-high pressure sterilization technology, this review laid stress on the effects of high pressure on microbiological cellular configuration, metabolism, and hereditary mechanism. Finally, applications of ultra high pressure in food industry were prospected.
- ultra-high pressure /
- sterilization mechanism /
- research advance

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