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Volume 38 Issue 4
Jul 2024
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Chinese Journal of High Pressure Physics  > 2024  >  38(4): 045901.
LIN Yingfeng, FU Chao, ZHANG Sinan, YAO Xueshuang, ZHENG Zhenhong, YANG Jiaxin, JIANG Zhuo. Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing[J]. Chinese Journal of High Pressure Physics, 2024, 38(4): 045901. doi: 10.11858/gywlxb.20230815
Citation: LIN Yingfeng, FU Chao, ZHANG Sinan, YAO Xueshuang, ZHENG Zhenhong, YANG Jiaxin, JIANG Zhuo. Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing[J]. Chinese Journal of High Pressure Physics, 2024, 38(4): 045901. doi: 10.11858/gywlxb.20230815
shu

Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing

doi: 10.11858/gywlxb.20230815
  • 1.

    College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China

  • 2.

    School of Food Science and Engineering, Tarim University, Aral 843300, Xinjiang, China

  • Received Date: 15 Dec 2023
  • Rev Recd Date: 03 Mar 2024
  • Issue Publish Date: 25 Jul 2024
    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. In-situ 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.

     

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