超声技术在食品工业中的研究进展  

Study on the applications of ultrasound in food industry

作　　者：徐小丽[1] 曹雁平[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科技》2006年第7期1-5,共5页Food Science and Technology

摘　　要：超声技术在食品工业中的应用可分为两类:检测超声技术和功率超声技术。检测超声技术为一非破坏性检测技术,可以用来分析检测食品体系中的组成、质构、流变学性质等物化性质。功率超声主要用于食品的物理和化学改性,如活化酶、促进乳化、加速结晶、嫩化肉和有效成分的快速提取等。The applications of ultrasound in food industry are of two different types： detection and high intensity applications. Detection ultrasound is a non-destructive technique that provides information about physicochemical properties, such as composition, structure, physical state and rheology properties. High-intensity ultrasound is used to alter, either physically or chemically, the properties of foods, for example, to activate enzymes, generate emulsions, modify crystallization processes, tenderize meat and extract effective components.

关 键 词：超声 加工 检测 食品工业 

分 类 号：TS20[轻工技术与工程—食品科学]