Comparison of ultra-high pressure sterilization technology with traditional heat treatment food

2022-12-03


Comparison of ultra-high pressure sterilization technology with traditional heat treatment food
Advantages:
Ultrahigh pressure sterilization technology will not change the physical characteristics of food, such as color, aroma and taste, and will not produce odor. After pressurization, food can still retain its original fresh flavor and nutrients. For example, strawberry jam processed by ultra-high pressure food sterilization equipment can retain 95% of amino acids, which is significantly superior to jam processed by heating in taste and flavor.
The denaturation of protein and gelatinization state of starch are different from those of heating treatment. After ultra-high pressure sterilization, new physical food can be obtained.
The ultra-high pressure sterilization technology, which can maintain the original flavor of food, is a cold sterilization. This kind of food can be simply heated and eaten, thus expanding the market of semi-finished products.
The ultra-high pressure sterilization technology is a process equivalent to compressing the liquid medium in a short time, so that the food sterilization is uniform and instantaneous, and the energy consumption is lower than the heating method.
The benefits are:
Chemicals do not need to be added to food to overcome the adverse effects of adverse effects of chemical reagents and substances in microbial cells, and also to avoid the negative effects of chemical reagents on human and food safety.
Frequent use of chemical reagents will make the cell resistant and weaken the bactericidal effect. Ultrahigh pressure sterilization is a one-time sterilization, which has an obvious effect on the cell.
Chemical reagent sterilization is easily affected by water, temperature, pH value, organic environment and other factors, while chemical reagent sterilization is easily affected by water, temperature, pH value, organic environment and other factors.
Ultrahigh pressure sterilization can well maintain the natural flavor of food, and even improve the image of high molecular substances in food, such as acting on meat and aquatic products, and improving the tenderness and flavor of meat products; The effect of raw milk on cheese ripening and cheese flavor can also increase the output of cheese. Chemical reagents have no such effect.

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