高静压加工，安全、优质

高压处理背后的科学规律是什么？
HPP背后的科学原理本质上是帕斯卡定律，它描述了施加在流体上的压力是如何瞬间分布的。在这种情况下，一般的气体方程应用于流体，由于流体的可压缩性，在这些操作条件下服从气体定律。如果我们想要描述整个过程所依据的生物和化学定律，那么现在我们还处于理论阶段。然而，我们可以肯定地说，食品大分子(如蛋白质、复杂的碳水化合物和脂肪)由于其可压缩性而发挥着基本作用。事实上，所有这些分子都可以以不同的方式被压缩，因为它们既有内部的“空白空间”，也有不同溶剂的溶剂体积。压缩会根据所达到的压力产生可逆的结构变化，从而带来不同的功能。这种情况在压缩过程中发生，有时在压缩后也会发生。这种情况，虽然没有改变食物的组成，是不兼容的微生物的生命存在。这就是巴氏杀菌效果。此外，压力通常能成功地阻止所有产生比试剂体积大的产物的化学反应。通过这种方式，这个过程阻止了降解反应，从而产生了煮熟的效果。 Therefore, even though temperatures that potentially initiate the degradation process are reached during the pressurization, these reactions do not occur.

HPP的主要优点是什么？
今天已知和剥削和剥削的主要优点是达到热敏食品的瞬时和均匀巴氏灭菌，同时保持其大部分独特的呼吸素质。基于经过探测的热巴氏化的经过验证的数学模型，今日可能会预见并开发工业巴氏灭菌的HPP处理。与此同时，虽然在性能和运营成本方面尚未提供足够的系统，但仍然可以预测和评估当今的高压辅助灭菌等工艺，这是不商业上可用的。

食品行业目前的应用是什么？
例如，在美国，该技术已经解决了许多公司生产过程中具有高李斯特菌和沙门氏菌的安全问题。We’re talking here about RTE products, cold cuts, ready-meals, etc. At the same time there is another group of vegetable-based products like juices, smoothies, and vegetable purees, which are considered un-cooked and therefore high quality. Even these, like cheese, milk-based products, fish or fish derivatives, and fruit preparations are quickly taking over the market. HPP can be applied therefore to both solids and liquids. The best results are reached, apart from the “ready to eat” meats, with food that contains water but not gas and that have a good acidity like fruit derivatives. Solid foods are treated when they are already packaged. However, keep in mind that not all packaging can be used in this process. This is the case with paper cartons, glass, aluminium and other metals. The ideal packaging material is a flexible one that can minimize the air contained inside the package. In addition, when it comes to the packaging, the labels and graphics must be water resistant, since HPP treatment involved the full immersion.