Experiment And Simulation Study On The Effects Of High Pressure Technology For Food Processing

The high pressure food has a rapid development in the practical production recently, because of its enormous technology advantages, economic and social benefits, although it is not more than twenty years for the consumers. The high pressure technology for food processing overcomes the defect of the traditional heating Process effectively, and injects the new activation into the food processing industry. The high pressure technology for food processing has attracted wide attention in both academia and industry for its advantages, such as sterilization, fresh-keeping, energy-saving, environment-protecting, and so on.As a new production, the high pressure food will still encounter many difficulties. On one hand, sine the technological parameters and data of different food, are scarce, we need a lot of researches and development. On the other, the researches on mechanism are too simple to guide production.This paper is aimed to study the high pressure technology for food comprehensively and systematically, and the study route of "Experiment-Simulation-Application" is adopted, on the base of former research work. The work is as follows:(1) The bacteria in culture medium or juice have been treated by high pressure technology to study the effect of sterilization and the kinetics characteristics on microorganism based upon food safety standards, and the activity of bacterium after high pressure treatment is also analysed;(2) The PPO and POD in juice have been treated by high pressure technology to assesse the main processing parameters and their interaction, such as processing pressure, sustaining time, pH, medium temperature and inhibitors, and the optimum conditions is also analysed. Three concepts—critical processing pressure, critical sustaining time and critical media temperature—are defined with definite physical meaning and practical value;(3) The mechanism of high pressure treatment has been discussed. The effects of high pressure treatment have been simulated and predicted by ANN based upon the existing experimental data;(4) The pork and fish have been treated by high pressure technology to evaluate the effect of high pressure treatment comprehensively and systematically by the freshness index, including sensory analysis, pH, TVB-N and microorganism.