| 胡爱军,丘泰球.超声技术在食品工业中的应用[J].声学技术,2002,(4):192~194,199 |
| 超声技术在食品工业中的应用 |
| Application of ultrasonic technique in food industry |
| 投稿时间：2001-04-12 修订日期：2001-09-12 |
| DOI： |
| 中文关键词: 超声 食品加工 食品检测 |
| 英文关键词: ultrasound food processing food determination |
| 基金项目: |
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| 中文摘要: |
| 超声作用的物理机制有热机制、机械机制和空化机制。它能加速质量、热量传递,缩短单元操作时间,提高操作效率;还能促进结晶成核、控制晶体粒径分布,改善食品的品质等。超声技术不仅可应用于食品的加工过程,如食品的提取、干燥、过滤、结晶、乳化、灭菌,还可应用于食品体系的检测、分析。文章简要介绍了超声作用的物理机制,重点论述了超声技术在食品加工及食品检测分析中的应用。 |
| 英文摘要: |
| The physical mechanisms of ultrasound are thermal mechanism, mechanical mechanism and cavitation mechanism. It can enhance the transferring speed of mass and heat so that unit operation time is reduced and operation efficiency is raised; it can also promote nucleation of seeding and control the distribution of crystal size, and improve the food quality, etc.. Ultrasonic technique can be applied to food processing, for example, uhrasonically assisted extraction, drying, filtration, crystallization, emulsification, sterilization and so on, as well as food determination and analysis. This article presents briefly the physical mechanism of ultrasound, concentrating on the presentation of the application of ultrasonic technique in food processing, food determination and analysis. |
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