잠시만 기다려 주세요. 로딩중입니다.

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Food Science and Biotechnology 2021년 30권 1호 p.19 ~ 35
Sehrawat Rachna, Kaur Barjinder Pal, Nema Prabhat K., Tewari Somya, Kumar Lokesh,
소속 상세정보
 ( Sehrawat Rachna ) - National Institute of Food Technology Entrepreneurship and Management Department of Food Engineering
 ( Kaur Barjinder Pal ) - National Institute of Food Technology Entrepreneurship and Management Department of Food Engineering
 ( Nema Prabhat K. ) - National Institute of Food Technology Entrepreneurship and Management Department of Food Engineering
 ( Tewari Somya ) - National Institute of Food Technology Entrepreneurship and Management Department of Food Engineering
 ( Kumar Lokesh ) - Lincoln University Department of Wine, Food and Molecular Biosciences

Abstract


High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.

키워드

Microbial inactivation; High pressure processing; Compression; Microorganism; Modelling

원문 및 링크아웃 정보

등재저널 정보