超声技术在食品工业中的应用研究进展

超声波是频率超过20 k Hz的声波,其声场具有独特的空化现象,可同时产生热效应和机械效应,在食品加工领域应用具有处理效率高、可控性好、成本低等优点,近年来在食品加工领域被广泛关注。本文从超声技术作用机制出发,综述了国内外有关超声技术在食品加工业中的应用和研究新进展,主要包括利用高频和低频超声对不同食品原料进行超声提取、超声降解、超声辅助酶解、超声干燥、超声灭菌、超声乳化和超声嫩化等方面,并对其可能的作用机制进行了分析归纳。超声技术除具有传统破碎、断裂原料细胞作用之外,超声辅助酶解等生物物理结合加工方式也符合"十三五"食品科技创新专项规划中发展现代食品绿色加工与低碳制造技术的要求。本文为食品绿色制造和产业转型升级提供了理论依据。

Research progress of applications of ultrasonic technology in food industry

Ultrasound technology was widely used in food science field and has great potential application in food industry. In this paper, the concept and classification of ultrasonic wave and its principle of action were briefly introduced. The new progress on applications and researches of ultrasound technology in food industry were emphatically reviewed. Many different materials in the food field were processed by ultrasonic assisted treatments, including extraction, degradation, enzymolysis, drying, sterilization, emulsification and tenderness, and the possible mechanisms of action were analyzed and summarized, which in order to provide a theoretical basis for further research and application of ultrasonic technology.