摘要
本文主要研究了食品超高压杀菌技术的原理及其最新进展,重点讨论了温度、pH值、水分活度、压力大小和加压时间、施压方式、微生物的种类和特性以及食物本身的组成等因素对超高压杀菌效果的影响。
This paper mainly studied the mechanism and the advanced research of ultra - high pressure sterilization of foods. Factors the would affect sterilization such as the temperature,pH value, water activity,magnitude and duration of pressure,pressure type, varieties and characteristics of micro- organisms,food components were discussed.
