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High Pressure Processing of Solid and Semi-solid Foods: Progresses in Safety Control and Texture Regulation
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Yifan YAN1, Lintong WU1, Hongchao ZHANG1, 2, *, Yan ZHANG1, 2
Science and Technology of Food Industry | 2026, 47(17) : 557 - 566
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Science and Technology of Food Industry | 2026, 47(17): 557-566
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High Pressure Processing of Solid and Semi-solid Foods: Progresses in Safety Control and Texture Regulation
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Yifan YAN1, Lintong WU1, Hongchao ZHANG1, 2, *, Yan ZHANG1, 2
Affiliations
  • 1College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
  • 2Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025080038
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High pressure processing (HPP) is a novel non-thermal food processing technology with successful commercial applications in various product categories, but its application in solid and semi-solid foods is relatively limited. This paper analyzes the current application status of HPP in solid and semi-solid foods by surveying domestic and international HPP products and literature data. It summarizes the safety control effects of HPP on microorganisms such as vegetative cells, bacterial spores, fungal spores, and viruses in solid and semi-solid foods, as well as the regulatory mechanisms for altering food texture properties by changing cell structure, endogenous enzyme activity, or gel properties. Furthermore, we propose common technical challenges and possible solutions in HPP solid and semi-solid food processing, aiming to provide useful guidance for expanding the applications of HPP technology.

high pressure processing  /  solid food  /  semi-solid food  /  sterilization  /  texture
晏一帆, 吴林桐, 张洪超, 张燕. 超高压加工固态/半固态食品：安全控制与质构调控的研究进展. 食品工业科技, 2026 , 47 (17) : 557 -566 . DOI: 10.13386/j.issn1002-0306.2025080038
Yifan YAN, Lintong WU, Hongchao ZHANG, Yan ZHANG. High Pressure Processing of Solid and Semi-solid Foods: Progresses in Safety Control and Texture Regulation[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 557 -566 . DOI: 10.13386/j.issn1002-0306.2025080038
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Year 2026 volume 47 Issue 17
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doi: 10.13386/j.issn1002-0306.2025080038
  • Receive Date：2025-08-11
  • Online Date：2026-10-24
  • Published：2026-09-01
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  • Received：2025-08-11
Affiliations
    1College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
    2Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
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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