食品加工过程中的超高压灭菌技术

摘 要：超高压灭菌是一种通过施加超高水压而达到灭菌效果的非热加工食品处理和保鲜技术。由于其具有延长食品保质期和保持食品营养价值、天然风味和口感等优点，超高压灭菌拥有广阔的市场应用前景。本文简要介绍超高压灭菌技术的原理，并探讨影响超高压灭菌效果的因素。

关键词：超高压技术（UHP）;灭菌;食品加工

Ultra-high Pressure Sterilization Technology in Food Processing

ZHANG Xueying

（CAM-SU Genomic Resource Center， Soochow University， Suzhou 215123， China）

Abstract： Ultra-high pressure processing is a non-thermal food processing and preservation technology， which is capable of inactivating pathogenic and food spoilage microorganisms by the mean of ultra-high pressures. It has potential to be widely used in the food industry to produce high quality and safety food without compromising its nutritional， functional and sensory properties. This article briefly introduces the principle of ultra-high pressure sterilization technology， and discusses the factors affecting the effect of ultra-high pressure sterilization.

Keywords： Ultra-high Pressure Processing（UHP）; sterilization; food processing

非热加工是指利用传统加热以外的机制来灭活食源性微生物的新兴食品保鲜技术，这些技术包括超高压、脉冲电场、电离辐射和紫外线光等，它们最大的优势在于可在常温或低温下对食品中的病原微生物和致腐性微生物进行高效灭活，延长食品保质期，同时不影响食物天然风味和口感。（剩余6392字）