超声空化效应对食品品质影响研究进展

Research Progress on the Effects of Ultrasonic Cavitation on Food Quality

超声波是指频率高于20 kHz的机械波,其特点是频率高、波长短、功率大、穿透力强。作为一种非热加工技术,超声波目前已应用于食品加工的各个领域,如乳化、晶化、均质、剪切、清洗、水解、催陈、提取、杀菌、钝酶等。与传统的热加工技术相比,超声波具有设备简单、无化学残留,、处理时间短、耗能少、产热低、对食品品质影响少等优势。然而,近年来研究发现,由于超声波的"空化效应",高强度、长时间的超声处理也会使食品色泽、香气、风味、营养物质以及质地等方面发生改变,影响了产品的外观品质,降低了食品的食用价值。作者综述了目前国内外有关此方面的研究进展,以期为超声波技术在食品加工中的进一步应用提供理论基础和技术指导。

Ultrasound generally refers to mechanical waves with a frequency of 20 kHz or more exhibiting high frequency,short wavelength and strong penetrability. As a non-thermal food processing technique,ultrasound has been applied in various fields of food processing such as emulsification, crystallization, homogenization, cutting, cleaning, hydrolysis, extraction, accelerating aging,enzyme and microbial inactivation, etc. Compared with the conventional thermal techniques, ultrasound presents many advantages such as simple device, no chemical residues, short processing time,lower energy consumption,minimal thermal effects,less influence on food quality,and so on. However, the color, aroma, texture and nutrition of food would be affected by the high-power andlong-time processing of ultrasonic cavitation, which negatively affected the appearance and edibility of food. This article mainly reviewed the global progress in this field, providing the theoretical basis and technical support for further application of ultrasound in food processing.