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Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing
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Yingfeng LIN1, Chao FU2, Sinan ZHANG1, Xueshuang YAO1, Zhenhong ZHENG1, Jiaxin YANG1, Zhuo JIANG1, *
Chinese Journal of High Pressure Physics | 2024, 38(4) : 045901-1 - 045901-15
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Chinese Journal of High Pressure Physics | 2024, 38(4): 045901-1-045901-15
• High Pressure Applications •
Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing
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Yingfeng LIN1, Chao FU2, Sinan ZHANG1, Xueshuang YAO1, Zhenhong ZHENG1, Jiaxin YANG1, Zhuo JIANG1, *
Affiliations
  • 1College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China
  • 2School of Food Science and Engineering, Tarim University, Aral 843300, Xinjiang, China
Published: 2024-08-05 doi: 10.11858/gywlxb.20230815
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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.

in-situ technology  /  protein  /  carbohydrates  /  microorganism
林颖凤, 付超, 张司南, 姚雪霜, 郑镇洪, 杨嘉欣, 蒋卓. 原位技术在超高静压食品加工中的应用研究进展. 高压物理学报, 2024 , 38 (4) : 045901-1 -045901-15 . DOI: 10.11858/gywlxb.20230815
Yingfeng LIN, Chao FU, Sinan ZHANG, Xueshuang YAO, Zhenhong ZHENG, Jiaxin YANG, Zhuo JIANG. Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing[J]. Chinese Journal of High Pressure Physics, 2024 , 38 (4) : 045901-1 -045901-15 . DOI: 10.11858/gywlxb.20230815
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Year 2024 volume 38 Issue 4
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Article Info
doi: 10.11858/gywlxb.20230815
  • Receive Date：2023-12-15
  • Online Date：2026-11-06
  • Published：2024-08-05
Article Data
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History
  • Received：2023-12-15
  • Revised：2024-03-03
Affiliations
    1College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China
    2School of Food Science and Engineering, Tarim University, Aral 843300, Xinjiang, China
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表12种不同金属材料的力学参数
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Family		 属数
Number of
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Number of
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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