食品的低温高压处理技术及其研究进展

文中介绍了低温高压处理技术的基本原理、应用范围和研究进展。在 0～ 6 32 4MPa范围内 ,高压下水的冻结点均较常压下的低 ,并在低于 0℃的温度下形成一个水的不冻结区域。高压还使水的体积收缩、温度升高。低温高压处理技术可应用于食品杀菌和抑酶、高压冻结和高压解冻、低温高压不冻结贮藏。低温高压具有比常温高压更好的杀菌效果 ;高压冻结和高压解冻可缩短食品冻结和解冻的时间、改善冻藏食品的品质 ;低温高压下的不冻结贮藏能更好地保持食品原有的风味和质地

High Pressure Treatment of Food at Low Temperature and It's Recent Research Trends

The basic principles, application fields and recent research trends of high pressure treatment at low temperature were overviewed in this paper In the range of 0～632 4MPa, The freezing point of water under high pressure was lower than that under atmosphere pressure, and there is a non frozen area of water under high pressure at temperature below 0℃ High pressure made the volume of water compressed and the temperature of water increased High pressure treatment at low temperature could be applied in sterilization and enzyme inactivation, high pressure freezing and thawing, and non frozen storage High pressure treatment at low temperature had a better effect of sterilization than that at room temperature High pressure freezing and thawing could shorten the time of freezing and thawing and improve the quality of frozen foods Non frozen storage could keep foods' original flavor and texture