Effect of ultra high pressure on microbial indicators of food sauce

Ultra high pressure sterilization technology had achieved sterilization and enzyme inactivation under a normal temperature or low temperature,ensuring food nutritional composition and sensory characteristics,so it was considered one of the most potential and prospects for the development of the food processing and preservation of new technology.It was widely used in the sterilization of solid food containing liquid composition or liquid sterilization.This experiment was tried to use sauce condiment as the sample and research the ultrahigh pressure sterilization.it was explored the application of semi-solid condiments to the non-thermodynamic sterilized technology.A batch of samples was used to perform an experiment of ultrahigh pressure sterilization.Respectively,the result of the single factor experiment was as follow:the optimum pressure was 300MPa;the optimal holding time for pressure was 20min;the optimum temperature was 32℃.