THE POTENTIAL AND IMPACT OF HIGH PRESSUER AS UNIT OPERATION FOR FOOD PROCESSING

摘要

Substantial progress has been achieved since the revival of high pressure research and development in the areas of food science and food technology and food biotechnology (Balny et al.1992, Hayashi and Balny 1996, Heremans 1997, Ledward et al.1995). Significant advancements have been made towards the understanding of mechanisms involved in the application of high pressure to food systems especially regarding microorganisms and proteins and kinetic data are being accumulated required to develop and monitor products and processes as well as to provide a base for regulatory approval of high pressure based processes and products. In addition, numerous publications reporting on empirical findings were accumulated.