New Research Progress of High Pressure Processing Technology in Food Industry

被引：0
作者：
Li L. [1 ]
Sun Z. [2 ]
Miao Q. [3 ]
Gong X. [4 ]
Zhao Y. [3 ]
机构：
[1] School of Food Engineering, Harbin University of Commerce, Harbin
[2] Packaging Science and Engineering Technology Laboratory, Harbin University of Commerce, Harbin
[3] School of Energy and Civil Engineering, Harbin University of Commerce, Harbin
[4] College of Light Indurstry, Harbin Commercial University, Harbin
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 06期
关键词：
extraction; high pressure processing technology; shelling; sterilization;
D O I：
10.13386/j.issn1002-0306.2020040357
中图分类号：
学科分类号：
摘要：
High pressure processing(HPP) is a kind of non-thermal processing technology. Through rapid and uniform pressure on the whole food, the purpose of sterilization, preservation and modification of food can be achieved. Compared with other treatment methods, ultra-high pressure treatment has the advantages of low pollution, less nutrient loss and good flavor retention. In this paper, the research progress of HPP in recent years is reviewed mainly from the aspects: The mechanism and development of high pressure processing technology in food industry, sterilization, protein modification, shellfish shells, material extraction. The application of high pressure processing in food industry is analyzed, the problems of high pressure processing in food industry are summarized, and the future development direction of high pressure processing is put forward. © 2021 Science and Technology of Food Industry. All rights reserved.
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页码：337 / 342
页数：5
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