Food and Fermentation Industries >

2013 , Vol. 39 >Issue 11: 212 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.048

Food and Fermentation Industries

A review of fruit and vegetable processing by ultra high pressure

  • LI Meng-meng ,
  • LV Chang-xin ,
  • FENG Xu-qiao ,
  • DUAN Xiao-ming ,
  • SHI Chao ,
  • FAN Lin-lin
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Online published: 2013-11-25

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Abstract

Ultra High pressure( UHP) technology is a physical process which can inactivate microbes and change food quality by high pressure. It can help reduce the loss of nutrients compared with conventional sterilization technology at high temperature. This review focuses on the current research situation of UHP on microbes,nutrients,sensory properties,texture,and enzymes of fruits and vegetables and its development trend.

Key words： ultra high pressure;;fruits and vegetables products;;quality;;effect

Cite this article

LI Meng-meng , LV Chang-xin , FENG Xu-qiao , DUAN Xiao-ming , SHI Chao , FAN Lin-lin . A review of fruit and vegetable processing by ultra high pressure[J]. Food and Fermentation Industries, 2013 , 39(11) : 212 -219 . DOI: 10.13995/j.cnki.11-1802/ts.2013.11.048

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