China's commercial high pressure food urgently address five key issues
High Pressure food technology can effectively protect food safety, function to retain flavor and nutritional food ingredients, high pressure food market prospect is very bright. However, China has not realized the scale of high pressure food production, which for many reasons. Food Technology, Jiangsu University, Institute of High Pressure Professor Ma Yongkun that become bigger and stronger high pressure food industry in China, must quickly resolve the problems affecting the development of the industry's top five issues.
High pressure, according to Food Technology, Jiangsu University, Institute Professor Ma Yongkun introduction, high pressure technology is the emerging international Food processing High-tech is also present non-thermal food processing technologies more successful commercialization of a technology by the National Science and Technology identified as high-tech agricultural products, and get support. High pressure food processing technology can be used for food sterilization, inactivation, taste and texture improvement, in the processing temperature value is not, especially suitable for heat-sensitive foods (such as cantaloupe, watermelon, tomatoes, apples, strawberries, blackberries, etc. ), containing active ingredients (vitamins, Probiotics , Unsaturated fatty acids, carotenoids, etc.) to higher food and fresh aquatic products with high added value (such as sea cucumber, lobster, oysters, tuna, etc.) and other processed foods. Jiangsu University, Professor Ma Yongkun
told reporters, although the advantages of high pressure food technology obvious, but our high pressure food processing in the study and there are still many problems, including high pressure Food Standards Development delay, Food Safety Inspection evaluation method is not systematic, basic research is weak, the lack of core and key technologies, product market positioning is not clear. To solve these problems requires the use of appropriate and effective measures.
A high pressure to develop food standards. Standard content and key technical indicators should include high pressure food microbiology, quality enzymes, sensory quality (such as flavor, color, etc.), nutrient analysis and other testing and standards, especially spoilage and enzyme detection techniques and their impact on food shelf life Evaluation of the impact of different methods and traditional thermal processing. High Pressure food
Second, we must formulate the safety evaluation system. Food is processed using high pressure technology for heating in the case of non-operating, so the safety of such food to scientific assessment. To deal with high pressure fresh Fruit and vegetable juice For example, to protect their health security should include at least four aspects: 1) required to implement the HACCP system to determine the technical and processing critical control points; 2) transport and storage of products Sell Required cold chain conditions, typically 4-12 ; 3) have to use fresh fruits and vegetables for the processing of raw materials, according to U.S. FDA regulations, high pressure treatment can reduce the juice of the target pathogen cycle of five pairs of numbers; 4 ) Product No pathogens detected, the total number of bacteria 100 / mL, coliform 3 / 100mL, and not exceeded during the shelf. Fruit and vegetable juice shall be the object may be identified pathogen contamination and contamination of pathogenic bacteria have taken place for the safety of sterilization indicator bacteria. The present circumstances, can be used on high pressure acid food safety evaluation of Escherichia coli bacteria test for the bacteria, the conditions are ripe available E.coliO157: H7 bacteria as the test object. While high pressure sterilization of low acid foods target pathogen may Bacillus such as Bacillus cereus.
Third, we must clear market orientation. Food in 2009 Beijing International Conference on Non-thermal processing technologies, Jiangsu University, Professor Ma Yongkun participants on this issue and exchange of experts and business representatives to discuss and put forward the "high value-added food products should be identified for the research and commercialization of high pressure food processing objects ", and called for raw materials have such features: 1. is rich in nutrition and significant health care function. 2. Contain active ingredients as the heat-sensitive, and not for prolonged treatment. Such as vitamins, polyunsaturated fatty acids, anthocyanins and other functional materials. 3. The high pressure treatment, product quality is essentially the same, or have a certain degree of improvement. Such as the use of high pressure processed fruit and vegetable products, including carotenoids, pigments and vitamins and other functional structure will change, from trans into cis, becomes free from the bound state and so beneficial to the human body and its functions absorbed play. 4. Acidic foods (pH <4.5, water activity greater than 0.85) or acidified food processing equipment more suitable for high pressure, the sterilization and the effect of enzyme inactivation clear and safe. If Ping Juice , Blackberry juice, pomegranate juice, tomato juice or acidification of carrot juice, watermelon juice and so on.
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