| 超高压杀菌机制研究进展 |
| |
| 引用本文： | 王蓉蓉,孙传范,王婷婷,胡小松,张燕,廖小军.超高压杀菌机制研究进展[J].高压物理学报,2012,26(6):700-708. |
| |
| 作者姓名： | 王蓉蓉 孙传范 王婷婷 胡小松 张燕 廖小军 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，北京 100083 |
| |
| 摘 要： | 食品中微生物是导致食品品质降低的重要因素之一，超高压作为一种灭菌方式已取得了显著的效果。介绍了超高压杀菌基本原理，着重分析了超高压对微生物细胞形态结构、代谢、遗传物质等造成的影响，并展望了超高压在食品工业中的应用前景。
|
| 关 键 词： | 超高压 杀菌机制 研究进展 |
Research on Mechanism of Ultra-High Pressure Sterilization |
| |
| WANG Rong-Rong,SUN Chuan-Fan,WANG Ting-Ting,HU Xiao-Song,ZHANG Yan,LIAO Xiao-Jun.Research on Mechanism of Ultra-High Pressure Sterilization[J].Chinese Journal of High Pressure Physics,2012,26(6):700-708. |
| |
| Authors: | WANG Rong-Rong SUN Chuan-Fan WANG Ting-Ting HU Xiao-Song ZHANG Yan LIAO Xiao-Jun |
| |
| Institution: | College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruits and Vegetables Processing; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China |
| |
| Abstract: | Microorganism in food is one of the most important factors which cause food to decay. As one method of sterilization, ultra-high pressure has achieved significant effect in food manufactory. After a brief introduction to fundamental principle of ultra-high pressure sterilization technology, this review laid stress on the effects of high pressure on microbiological cellular configuration, metabolism, and hereditary mechanism. Finally, applications of ultra high pressure in food industry were prospected. |
| |
| Keywords: | ultra-high pressure sterilization mechanism research advance |
|
| 点击此处可从《高压物理学报》浏览原始摘要信息 |
| 点击此处可从《高压物理学报》下载免费的PDF全文 |
|
