超声波在乳品行业中的作用  

Ultrasonic technology application in dairy processing

作　　者：刘立静 迟玉杰[1] 杨玉琢[1] 徐宁[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《中国乳品工业》2006年第1期44-47,共4页China Dairy Industry

摘　　要：综述了乳品工业中超声灭菌、超声乳化和均质、超声清洗等方面的进展,同时也介绍了超声波在微生物代谢方面的应用,并分析了目前乳品行业中超声波技术的实际应用问题和解决方法。The defination of ultrasound is energy generated by sound waves of 20.000 or more vibration per second, also a mechanical vibration in mass trasfer 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. The paper at first briefly discuss the the priciple of ultrasound action. Then it reviews the developments of ultrasound application in the daffy processing, typically： ultrasound sterilization, cleaning, emulsification and homogeneous,etc. Further discribe the recent advances of ultrasound in the micro-organisms. It aims to analyze the practiceal problems and settlement of ultrosound in the daffy industry.

关 键 词：超声波技术 乳品行业 超声波应用 

分 类 号：TS205.9[轻工技术与工程—食品科学]