对近年来食品连续灭菌过程的研究进展进行了综述，指出了在某些情况下采用高温短时灭菌（HTST）可能导致明显的加工过头而造成食品质量下降或风味改变。
In some situations using high temperature short-time sterilisation(HTST) may cause the obvious excessive pyrogenation, therefore resulting in a reduction in food quality or change on food flavor.
结果指示，该灭菌器能在瞬时产生高温，短时间内对金属物品达到良好的灭菌效果；
The results indicated that the sterilizer could produce high temperature instantaneously and had good efficacy in sterilizing metal objects in short time.
结果指示，该灭菌器能在瞬时产生高温，短时间内对金属物品达到良好的灭菌效果；
The results indicated that the sterilizer could produce high temperature instantaneously and had good efficacy in sterilizing metal objects in short time.
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