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2007年11月5日至7日,来自澳大利亚、美国、加拿大、日本、匈牙利、中国等国家的近百名农业科学家聚会中国杨凌,以“国际农业合作、创新与发展”为主题,就旱区农业与节水农业、高效畜牧业与动物疾病防控、食...
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2017 首页» 杨凌国际农业科技论坛» 论文摘要» 2017

  Mary-Grace C. Danao

  Department of Food Science and Technology, University of Nebraska-Lincoln, USA

  The use of high hydrostatic pressures for food, feed and fiber processing is finding increased application within the food, pharmaceutical, and agricultural industries. One of the advantages of this technology is the use of pressure, instead of heat, to inactivate pathogens or to denature deleterious proteins. This results in product matrices with sensory and nutritional attributes that are largely unaffected so product quality is typically rated as “better” than traditionally processed materials and product shelf-life is often extended. This review aims to identify the opportunities and challenges associated with high pressure processing (HPP) technology, including a discussion on the effects of high pressure on food, feed, and fiber components, potential heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation.

Opportunities and challenges in high pressure processing of foods, feed and fiber
发布时间:2017-12-27


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