Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
复制标题
食品高静水压加工过程中影响细菌灭活的因素：综述
DOI：
10.1080/10408398.2013.779570
复制
发表时间：
2016
影响因子：
10.2
通讯作者：
J. Saldo
中科院分区：
文献类型：
--
作者：
Q. Syed;M. Buffa;B. Guamis;J. Saldo
尽管近二十年来，高静水压（HHP）技术在食品工业中逐渐普及，但仍需要深入研究以探索缺失的信息。通过使用HHP应用程序在食品中进行细菌灭活，可以通过更深入地了解该过程来增强。其中一些方面已经详细研究过（如压力、时间和温度等），而其他一些仍然需要更详细地研究（如pH、压缩率和减压率等）。工艺参数的选择主要取决于基质类型和目标细菌。这一深入的审查提供了全面的信息，各种方面，可以确定的细菌灭活潜力的HHP过程中，指示该主题的未来研究领域，包括pH值的变化的压力处理的样品和压缩和减压速率的临界限值，以加速过程的效率。
Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using HHP applications can be enhanced by getting deeper insights of the process. Some of these aspects have been already studied in detail (like pressure, time, and temperature, etc.), while some others still need to be investigated in more details (like pH, rates of compression, and decompression, etc.). Selection of process parameters is mainly dependent on type of matrix and target bacteria. This intensive review provides comprehensive information about the variety of aspects that can determine the bacterial inactivation potential of HHP process indicating the fields of future research on this subject including pH shifts of the pressure treated samples and critical limits of compression and decompression rates to accelerate the process efficacy.