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.

• 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。