New Research Progress of High Pressure Processing Technology in Food Industry

LI Li; SUN Zhihui; MIAO Qinghua; GONG Xue; ZHAO Yifan

doi:10.13386/j.issn1002-0306.2020040357

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 337-342. > DOI: 10.13386/j.issn1002-0306.2020040357

LI Li, SUN Zhihui, MIAO Qinghua, GONG Xue, ZHAO Yifan. New Research Progress of High Pressure Processing Technology in Food Industry[J]. Science and Technology of Food Industry, 2021, 42(6): 337-342. DOI: 10.13386/j.issn1002-0306.2020040357

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New Research Progress of High Pressure Processing Technology in Food Industry

1. School of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
2. Packaging Science and Engineering Technology Laboratory, Harbin University of Commerce, Harbin 150028, China;
3. School of Energy and Civil Engineering, Harbin University of Commerce, Harbin 150028, China;
4. College of Light Indurstry, Harbin Commercial University, Harbin 150028, China

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Received Date: May 05, 2020
Available Online: March 15, 2021

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Abstract

Abstract

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.
- high pressure processing technology,
- sterilization,
- shelling,
- extraction

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References

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