功率超声在食品中的应用及存在的声化效应问题

The Recent Advances on Power Ultrasound in Food Industry and Sonochemical Effects of Food Compositions

超声波作为一种高效、节能、环保的技术已经在食品工业的各个领域得到应用,近年来得到学术界和工业界的广泛关注,然而超声波空化产生的物理和化学效应对食品组分结构存在潜在的破坏性。本文简要介绍了功率超声在食品加工(包括前处理)、去杂、安全、检测、食品成分的提取、微胶囊化、新型食品制备等领域的应用现状,并对食品中的营养、风味、活性成分的声化效应进行了详述。

Ultrasound is well known to have a significant effect on the rate of various processes in the food industry,but it has the possibility to cause the degradation of unstable food compounds because of sonochemical effects of ultrasound cavitation.This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing,preservation,determination,eliminate the foreign,extraction of bioactives,microencapsulation food and preparation of novel Foods.We will also discuss the effects of ultrasound on structures and bioactivities of nutrient compounds,flavoring,bioactive in food.