摘 要
食品加工领域中，传统热处理技术虽能有效杀灭微生物，但可能对食品的营养成分、风味和质地造成不可逆损害。为满足消费者对高品质、健康食品的需求，非热处理技术近年来受到广泛关注。本研究旨在探讨非热处理技术（如高压处理、脉冲电场、超声波和辐照等）对食品品质的影响，并评估其在保留食品营养、改善感官特性和延长货架期方面的潜力。研究采用实验与理论分析相结合的方法，选取多种典型食品作为研究对象，系统考察了不同非热处理技术参数（如压力强度、电场强度、超声频率和辐照剂量）对食品品质指标（包括营养成分、微生物安全性、色泽、质地和风味）的作用机制。结果表明，非热处理技术能够在显著降低微生物负荷的同时，最大限度地保留食品中的热敏性营养成分，如维生素C和抗氧化物质，并有效延缓食品氧化劣变过程。此外，研究发现特定技术参数的优化可显著提升食品的感官品质，例如高压处理能够改善果汁的透明度，而脉冲电场处理则有助于保持蔬菜的脆度。本研究的创新点在于首次系统对比了多种非热处理技术对不同类型食品品质的综合影响，并提出了基于品质导向的技术选择策略。研究结果为非热处理技术的实际应用提供了科学依据，也为食品工业开发高品质加工产品奠定了理论基础。
关键词：非热处理技术；食品品质；高压处理
Abstract: In the field of food processing, although conventional thermal treatments can effectively eliminate microorganisms, they may cause irreversible damage to the nutritional components, flavor, and texture of food. To meet the growing consumer demand for high-quality and healthy food products, non-thermal processing technologies have recently attracted significant attention. This study investigates the impact of non-thermal processing technologies, such as high-pressure processing, pulsed electric fields, ultrasound, and irradiation, on food quality and evaluates their potential in preserving nutritional content, enhancing sensory characteristics, and extending shelf life. By combining experimental and theoretical analyses, this research systematically examines the effects of various non-thermal processing parameters (e.g., pressure intensity, electric field strength, ultrasound frequency, and irradiation dose) on food quality indicators, including nutritional composition, microbial safety, color, texture, and flavor. The results demonstrate that non-thermal processing technologies can significantly reduce microbial load while maximally retaining heat-sensitive nutrients, such as vitamin C and antioxidants, and effectively delaying the oxidation-induced deterioration of food. Furthermore, it was found that optimizing specific technical parameters could substantially enhance the sensory quality of food; for instance, high-pressure processing improves the clarity of fruit juices, whereas pulsed electric field treatment helps maintain the crispness of vegetables. A key innovation of this study lies in its first systematic comparison of the comprehensive effects of multiple non-thermal processing technologies on the quality of different types of food and the proposal of a quality-oriented technical selection strategy. The findings provide scientific evidence for the practical application of non-thermal processing technologies and lay a theoretical foundation for the development of high-quality processed food products in the food industry.
Keywords: Non-Thermal Processing Technology; Food Quality; High Pressure Processing
目 录
1绪论 1
1.1非热处理技术的研究背景与意义 1
1.2国内外非热处理技术研究现状 1
1.3本文研究方法与技术路线 2
2非热处理技术对食品品质的影响机制 2
2.1非热处理技术的基本原理概述 2
2.2物理场作用下的食品品质变化分析 3
2.3化学与生物反应的抑制机制研究 3
2.4非热处理技术对食品营养成分的影响 4
3不同非热处理技术的应用效果比较 4
3.1高压处理技术对食品品质的影响 4
3.2脉冲电场技术在食品加工中的应用 5
3.3紫外线处理技术对微生物的杀灭效果 5
3.4冷等离子体技术对食品保鲜的作用 6
4非热处理技术的实际应用与挑战 6
4.1非热处理技术在果蔬加工中的应用 6
4.2非热处理技术在乳制品加工中的实践 7
4.3非热处理技术在肉制品保鲜中的效果评估 7
4.4非热处理技术面临的挑战与改进方向 8
结论 9
参考文献 10
致 谢 11
