食品工业中超声技术现状与发展趋势  

Developments and situation of ultrasonic technology in food industry

作　　者：袁英髦[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/食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2011年第3期442-445,共4页Science and Technology of Food Industry

摘　　要：介绍了功率超声技术在天然功能成分辅助提取、破壁渗透、均质乳化、食品保鲜、强化酶促反应、切割、解冻、雾化喷涂、有机物的聚合与降解以及探测超声在食品品质评估和含量测定等领域的研究现状。尤其着重探讨了超声强化辅助提取的最新研究进展,并指出目前超声波研究存在的问题和今后工业化研究的重点。还需要完善超声波作用机理相关理论,确定更合适的频率和组合,为进一步研究超声波技术在食品工业上的利用提供参考。The power ultrasonic assisted extraction of natural functional ingredients,broken penetration, emulsification,food preservation,enhancement of enzymatic reaction,cutting,thawing,spray coating,aggregation and degradation of organic matter,and detected ultrasonic in the assessment of food quality and determination of the areas of research were described. In particular,the latest research advances of the ultrasonic assisted extraction,and that the current problems and the key of the study on ultrasonic industrialization in the future were focused on.Also it need to improve the theory of the mechanism of ultrasound to determine the frequency and combinations more suitable for further research on ultrasonic technology use in food industry to provide information.

关 键 词：食品加工 食品检测 功率超声 探测超声 超声强化 

分 类 号：TS201.1[轻工技术与工程—食品科学]