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Updated: Jul 15, 2026

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一种新的物理粉修改方法:压处理 (PAT)

Sang-Jin Ye1, Hyun-Wook Choi2, Moo-Yeol Baik1

  • 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Republic of Korea.

International journal of biological macromolecules
|December 19, 2025
PubMed
概括

压处理 (PAT) 改变了粉的结构和功能,没有明显的变化. 这种新的方法提供了一种可调节的,清洁标签的方法,用于改变不同植物来源的粉特性,如可消化性和粘度.

关键词:
高水静压的高水静压压力物理修改是指物理上的修改.物理化学特性 物理化学特性压力回火处理 压力回火处理粉是一种粉.

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Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...