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- Title
Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing.
- Authors
LIN Yingfeng; FU Chao; ZHANG Sinan; YAO Xueshuang; ZHENG Zhenhong; YANG Jiaxin; JIANG Zhuo
- Abstract
Ultra high static pressure processing technology holds promise for food sterilization, improving food quality, and extracting active ingredients. Traditional research typically assesses the analysis of the structure and function of organic matter under high static pressure after pressure release, capturing only irreversible changes occurring during compression. In-situ monitoring under pressure is rarely conducted. Insitu technology provides dynamic insights into sample behavior, offering a deeper understanding of its transformation process. Consequently, recent years have witnessed a surge in-situ studies performed under high pressure. This article reviews the advancement of high-pressure in-situ analysis technology and its application in high static pressure food processing. Key areas covered, include structural changes and phase transition intervals of protein folding and denaturation under high pressure, in-situ investigations into the mechanism of starch gelatinization, microbial in-situ monitoring and the challenges of in-situ technology in food processing.
- Subjects
STATIC pressure; PHASE transitions; DENATURATION of proteins; PROTEIN folding; FOOD quality
- Publication
Chinese Journal of High Pressure Physics, 2024, Vol 38, Issue 4, p1
- ISSN
1000-5773
- Publication type
Article
- DOI
10.11858/gywlxb.20230815