CAJ | 학술논문

超高压灭菌技术能有效对食品进行杀菌和灭酶，是食品加工业中的一种新型的非热力加工技术。本文综述了超高压灭菌原理、主要特点以及超高压处理对食品感官品质、酶活性、微生物、营养成分的影响，并分析了超高压处理产品的安全性及其在食品加工业中的应用前景。
초고압멸균기술능유효대식품진행살균화멸매，시식품가공업중적일충신형적비열력가공기술。본문종술료초고압멸균원리、주요특점이급초고압처리대식품감관품질、매활성、미생물、영양성분적영향，병분석료초고압처리산품적안전성급기재식품가공업중적응용전경。
Ultra-high pressure sterilization technology is a new method as non-thermal processing in food to effectively sterilize and inactivate enzymes. In this review, the fundamental principle and the main features of ultra-high pressure technology have been introduced, and the effects of ultra-high pressure processing on factors which will affect food quality such as enzymatic activity, texture, flavor, nutrient compounds, antioxi-dant activity and major microorganisms have been discussed. Furthermore, the application prospect and safety of ultra-high pressure technology in food processing have also been analyzed.