What are the main factors affecting UHC?

1. The influence of pressure

Under normal circumstances, the greater the pressure, the longer the pressure time, the better the sterilization effect, but in practice, in order to ensure the edible value and nutritional value of food, the pressure and pressure time of this technology must have a certain limit, ** without affecting the texture of the food, just the right sterilization to prevent the taste and nutritional value of the food from being reduced due to excessive pressure and too long pressure time.

Take raw meat as an example, if the pressure on raw meat is too long or too much during the sterilization process, then the taste of the meat will be affected. However, the use of pressure should not be overly restricted, and some tests have shown that only E. coli on food will be killed only under ultra-high pressure, so in the process of ultra-high pressure sterilization, ** should still apply as much pressure as possible.

2. The influence of temperature

In addition to the pressure has a great impact on sterilization, temperature is also a great influencing factor, when under pressure, temperature has a great impact on the effect of sterilization, experiments show that the sterilization effect of the combination of pressure and temperature is much better than the effect of pressure sterilization alone, the pressure of 280 MPa and the temperature of 20 °C and the sterilization effect of 150 MPa and 50 °C temperature are the same, like this pressure and temperature complement each other, It can achieve a good balance between the two, so that the sterilization effect is better and more **.