摘要：Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.
关键词：high hydrostatic pressure; multi-pulsed high hydrostatic pressure; compression and decompression rates; microbial inactivation; pulse holding time high hydrostatic pressure ; multi-pulsed high hydrostatic pressure ; compression and decompression rates ; microbial inactivation ; pulse holding time
