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This high pressure processing technology started to be developed at an investigation level in the 90s,and it has already begun to be successfully implemented in food industries worldwide.High pressure processing (HPP) is a non-thermal process that offers exciting possibilities for the food industry.High pressure processing (HPP),also described as high hydrostatic pressure (HHP),or ultra high pressure (UHP) processing,subjects liquid and solid foods,with or without packaging,to pressures between 100 and 800 MPa.