In the review the situation and development of high pressure technology on processing of meat and meat products, including the effects on quality and function characteristics, freezing and thawing, and preservation of meat and meat products ware introduced.

This paper expounded the principle,superiority of high pressure technology and application of it in the foodstuff machinery and relevant equipmen

Applications of high-pressure technique in inorganic synthesis;

The research status of ultra high pressure technology are outlined,and the processing mechanism and characteristic of it and the application of it in food industry are reviewed.

In the recent years,ultra high pressure technology(UHPT) is a research focus in food engineering field.

Research on the Application of UHP Technology in the Preservation and Storage of Vegetable Soybean and Tomato Juice;

This article from the pH value changes in the acidity changes in titration,changes in the number of viable lactic acid bacteria,water holding capacity and changes in the viscosity change on several aspects of UHP technology as a way to replace the traditional pre-heat the feasibility of the way.

In recent years the research of fruits and vegetables preservation has also increased day by day,especially the irradiation technology,high-voltage static electric field technology and ultra-high pressure technology.

In the end of the article, the quality diversifications appeared during ultra-high pressure treatment were discussed, and the shortages of ultra-high pressure technology were dissertated.