超高压作为一种新兴的食品加工技术是将食品在加压到100 MPa以上的压力,并在常温或较低温度(<60℃〕下达到杀菌和处理的效果。文中主要阐述了超高压处理技术对食品中微生物、酶、组织结构、色泽、风味和营养成分(主要包括蛋白质、油脂和维生素)的影响;对高压技术在食品中的应用做出了总结,并展望了它在食品加工工业中的发展前景。

Ultra-high pressure is a new food processing technology where food is subjected to high pressure-more than 100 MPa in room temperature or lower temperature(<60℃),to achieve the sterilization or to alter the food attributes.The effects of ultra high pressure on food microorganisms,enzymes,organizational structure,color and flavor and nutrition(mainly about protein,fat and vitamin) were discussed.The application of high-pressure technology is also summarized and the prospects,research and development of high-pressure in food processing industry are proposed.