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高压加工技术是一种绿色的、可持续发展的食品保鲜技术，已经成为食品加工行业通用的一种加工技术，用以保证食品加工过程的安全性。高压加工技术通过调节压力水平和控制温度能够有效减少加工过程对食品造成的热损伤，同时实现不同的处理效果，对食品各种热敏性营养物质和生物活性化合物都有很好的保存作用，同时高压加工过程也不会消耗过多的电能和水。作为食品加工技术，可能取代传统巴氏杀菌、减少传统巴氏杀菌对食品品质造成的破坏。本文综述了食品高压加工过程的原理与机制，评析了高压加工技术的优势和弊端，探讨了高压加工技术在绿色食品加工行业的应用与发展，并对高压加工技术的未来创新和发展前景作出了展望。
Abstract：The high-pressure processing technology is a kind of green and sustainable food preservation technology and has become the common processing technology in the food processing industry to ensure the safety of the food processing process. It has a good preservation effect on various heat-sensitive nutrients and bioactive compounds in food by adjusting the pressure level and controlling the temperature. The heat damage caused by the processing can be effectively reduced, and different treatment effects can be achieved, while the high-pressure processing process will not consume too much electricity and water. This technology could replace traditional pasteurization to reduce the damage caused by traditional pasteurization to food quality. This study reviewed the principle and mechanism of high-pressure food processing, evaluated the advantages and disadvantages of high-pressure processing technology,discussed the application and development of high-pressure processing technology in green food processing industry,and prospected the future innovation and development of high-pressure processing technology.
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基本信息:
DOI：10.19370/j.cnki.cn10-1886/ts.2025.03.002
中图分类号:TS205
引用信息:
[1]李立,杨大恒.高压加工技术在绿色健康食品工业中的应用发展[J].印刷与数字媒体技术研究,2025,No.236(03):13-22.DOI:10.19370/j.cnki.cn10-1886/ts.2025.03.002.
基金信息:
黑龙江省高等教育研究课题(No.23GJYBJ043); 哈尔滨市应用技术研究与开发项目(No.2016RAQXJ023); 国家自然科学基金(No.51476049); 2024年度黑龙江省省属本科高校基本科研业务费项目(No.2024-KYYWF-0992); 哈尔滨商业大学博士科研支持计划(No.24BQ27)