High hydrostatic pressure processing method and apparatus

Abstract

A high hydrostatic pressure processing method, applied for food processing, comprises capturing the first image of a food material, obtaining the first color parameter according to the first image andstoring the first color parameter into the first food quality parameter group, performing the first high-pressure-process on the food material according to the first food quality parameter group so as to obtain an intermediate product, capturing the second image of the intermediate product, obtaining the second color parameter according to the second image and storing the second color parameter into the second food quality parameter group, and performing the second high-pressure-process on the intermediate product according to the second food quality parameter group and a sterilization standard. According to the invention, images of food before and after high-pressure processing can be respectively captured, and multiple times of high-pressure processing can be executed according to analysis results of the images so as to regulate and control the color of the food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a high-pressure processing method. Background technique [0002] Traditional high-temperature sterilization technology often leads to deterioration of food during food processing, and the food loses its original flavor and nutritional value. Therefore, in recent years, a high pressure processing (High Pressure Processing, HPP) technology has been developed to perform food sterilization to replace the high temperature sterilization technology. High-pressure processing technology is also called High Hydrostatic Pressure Processing (HHP) technology, which transmits high pressure to food through fluid to destroy the cell membrane of microorganisms in the food, and cause enzyme denaturation related to reproduction, resulting in the death of microorganisms or Lose the ability to divide and grow, and then achieve the bactericidal effect. [0003] In order to achieve a good sterilization eff...

AI Technical Summary

Problems solved by technology

Although the high-pressure processing technology will not cause the food to lose nutrition due to high temperature, however, the one-time application of extremely high pressure may change the composition and structure of the food, resulting in obvious changes in the color or texture of the food, causing consumers to doubt the food. freshness and lower willingness to buy

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