High pressure in combination with elevated temperature as a method for the sterilisation of food

被引：97

作者：

Wilson, David R. ^{[1
]}

Dabrowski, Lukasz ^{[1
]}

Stringer, Sandra ^{[1
]}

Moezelaar, Roy ^{[2
]}

Brocklehurst, Tim F. ^{[1
]}

机构：

[1] Inst Food Res, Norwich Res Pk, Norwich NR4 7UA, Norfolk, England

[2] Univ Wageningen & Res Ctr, A&F, Wageningen, Netherlands

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2008年 / 19卷 / 06期

关键词：

D O I：

10.1016/j.tifs.2008.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application of high-pressure processing to foods can effect a decrease in the number of vegetative bacterial cells,and hence can result in pasteurisation. Inactivation of bacterial spores, however, is required for the sterilisation of foods. This article reviews the current status of the application of high-pressure treatments for the inactivation of bacterial spores, and particularly examines the requirement for a combination of high pressure and high temperature processing to achieve the sterilisation of foods.

引用

页码：289 / 299

页数：11

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