超声波技术在食品行业应用新进展

ULTRASONIC TECHNOLOGY APPLICATION AND IN FOOD PROCESSING RECENT ADVANCES

超声波为频率高于20kHz以上的声波,是一种机械振动在媒质中的传插过程,其传播过程中,超声波与媒质的相互作用,可以使超声波的相位和幅度等发生变化;功率超声波则会使媒质的状态、组成、结构和功能等发生变化。本文综述了食品工业中的超声提取、超声灭菌、超声干燥、超声过滤、超声清洗等方面的进展,介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用,并筋要分析了超声波的作用机理,旨在食品工业中使超声波技术得到更好的利用。

The definition of ultrasound is energy generated by sound waves of 20,000 or more vibration per second,also a mechanical vibration in mass transfer processing. During the processing ultrasound can interact with mass which can alter the phase and amplitude of ultrasound. Power ultrasound can result in physical state,composition,formation and function changes in food materials. This paper at first briefly discusses the principle of ultrasound action. Then it reviews the developments of ultrasound application in the food processing,typically:ultrasound extraction,sterilization,drying,filtration,cleaning,etc. Further describe the recent advances of ultrasound in the synthesizing,micro-organisms,fermentation,analysis and control of crystallization. It aims to make the further use of ultrasound in the food industry.