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Studies have shown that application of ultra-high pressure processed foods,and compared to conventional thermal processing techniques can effectively achieve the purpose of sterilization and inactivation of enzymes,but also a good way to keep the original nutrients.This paper summarized the effect of ultra-high press processing techniques on micro-organism and enzymes in the food and described the mechanism of ultra-high press inactivated microorganism and passivated food enzyme.Finally,The prospect of ultra-high press development in food industry also mention in this paper.