• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보


High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.


참고문헌 (20)

  1. 1. Balasubramaniam, V.M., Ting, E.Y., Stewart, C.M., Robbins, J.A.. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.5, no.3, 299-306.
  2. 2. Black, Elaine P., Setlow, Peter, Hocking, Ailsa D., Stewart, Cynthia M., Kelly, Alan L., Hoover, Dallas G.. Response of Spores to High-Pressure Processing. Comprehensive reviews in food science and food safety, vol.6, no.4, 103-119.
  3. 3. Cheftel, J. Claude. Review : High-pressure, microbial inactivation and food preservation. Food science and technology international : Ciencia y tecnología de los alimentos internacional, vol.1, no.2, 75-90.
  4. 4. Food Technology Clark J.P. 63 60 2 2006 
  5. 5. Killing pathogens: high-pressure processing keeps food safe Dunne C.P. 2005 
  6. 6. FARKAS, DANIEL F., HOOVER, DALLAS G.. High Pressure Processing. Journal of food science : an official publication of the Institute of Food Technologists, vol.65, no.8, 47-64.
  7. 7. Hayakawa, Isao, Linko, Yu-Yen, Linko, Pekka. Mechanism of High Pressure Denaturation of Proteins. LWT- Food science and technology, vol.29, no.8, 756-762.
  8. 8. Hugas, M, Garriga, M, Monfort, J.M. New mild technologies in meat processing: high pressure as a model technology. Meat science, vol.62, no.3, 359-371.
  9. 9. Journal of Food Science (Supplement) Institute of Food Technologists 1 65 2000 
  10. 10. Matser, Ariette M, Krebbers, Bregje, van den Berg, Robert W, Bartels, Paul V. Advantages of high pressure sterilisation on quality of food products. Trends in food science & technology, vol.15, no.2, 79-85.
  11. 11. Otero, Laura, Sanz, Pedro D.. Modelling heat transfer in high pressure food processing: a review. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.4, no.2, 121-134.
  12. 12. Peleg, Micha, Cole, Martin B.. Reinterpretation of Microbial Survival Curves. Critical reviews in food science and nutrition, vol.38, no.5, 353-380.
  13. 13. Rasanayagam, V., Balasubramaniam, V.M., Ting, E., Sizer, C.E., Bush, C., Anderson, C.. Compression Heating of Selected Fatty Food Materials during High-pressure Processing. Journal of food science : an official publication of the Institute of Food Technologists, vol.68, no.1, 254-259.
  14. 14. Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., Knorr, D.. Opportunities and Challenges in High Pressure Processing of Foods. Critical reviews in food science and nutrition, vol.47, no.1, 69-112.
  15. 15. Food Technology Sizer C.E. 36 56 2 2002 
  16. 16. Smelt, J.P.P.M. Recent advances in the microbiology of high pressure processing. Trends in food science & technology, vol.9, no.4, 152-158.
  17. 17. TAY, ABDULLATIF, SHELLHAMMER, THOMAS H., YOUSEF, AHMED E., CHISM, GRADY W.. Pressure Death and Tailing Behavior of Listeria monocytogenes Strains Having Different Barotolerances. Journal of food protection, vol.66, no.11, 2057-2061.
  18. 18. Science des Aliments Tewari G. 619 19 1999 
  19. 19. Thakur, B. R., Nelson, P. E.. High-pressure processing and preservation of food. Food reviews international, vol.14, no.4, 427-447.
  20. 20. Food Technology Ting E. 31 56 2 2002 


원문 PDF 다운로드

  • 원문 PDF 정보가 존재하지 않습니다.

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

DOI 인용 스타일

"" 핵심어 질의응답