High Pressure Processing in Food Industry - Characteristics and Applications

被引：83

作者：

Muntean, Mircea-Valentin ^{[1
]}

Marian, Ovidiu ^{[1
]}

Barbieru, Victor ^{[1
]}

Catunescu, Giorgiana M. ^{[1
]}

Ranta, Ovidiu ^{[1
]}

Drocas, Ioan ^{[1
]}

Terhes, Sorin ^{[2
]}

机构：

[1] Univ Agr Sci & Vet Med Cluj Napoca, Dept Tech Sci & Soil Sci, Cluj Napoca, Romania

[2] SC Farm Ecolact SRL, Str Bujorilor 111, Zalau, Romania

来源：

5TH INTERNATIONAL CONFERENCE - AGRICULTURE FOR LIFE, LIFE FOR AGRICULTURE | 2016年 / 10卷

关键词：

High pressure; food quality; food processing; non-thermal preservation; high pressure processing;

D O I：

10.1016/j.aaspro.2016.09.077

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The paper aimed to present high pressure processing of food used to process liquid and solid foods with a high content of moisture. When using high pressure processing, microorganisms are destroyed, but covalent bonds do not break and the effect on processed food is minimal. In addition, the positive effect consists of the avoidance of excessive thermal treatments and chemical preservatives. High pressure has a small effect on low-molecular-weight compounds such as flavor compounds, vitamins, and pigments compared to thermal processes. Therefore, the quality of high pressure pasteurized food is very similar to that of fresh food products. The quality of foodstuffs during their shelf life is influenced to a greater extent by subsequent distribution and storage temperatures or by packaging rather than by the pressure treatment itself. Food products can be HPP in a batch system or a semi-continuous process. During HPP, the pressure is applied uniformly and simultaneously in all directions. After HPP the food will not return to its original size and shape due to pressure differences between the compressibility of air and water, unless the food is perfectly elastic. Pressure is instantaneously and uniformly transmitted independent of the size and geometry of food. Resultant pressure regulates most subsequent biochemical reactions occurring in treated products. This article provides an overview of current technology status. (C) 2016 The Authors. Published by Elsevier B.V.

引用

页码：377 / 383

页数：7

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