食品加工中超声波生物学效应的研究进展  

Research progress on ultrasonic biological effect of food processing

作　　者：王薇薇[1] 孟廷廷[1] 郭丹钊[1] 马海乐[1,2] 曹颖[1] 王文秀[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品物理加工重点实验室,江苏镇江212013

出　　处：《食品工业科技》2015年第2期379-383,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2012BAD36B05);国家863计划(2013AA100203);江苏省高校自然科学研究重大项目(12KJA550001)

摘　　要：伴随科技的发展,超声波技术已经用于各行各业。近年来,超声波技术的生物学效应在食品方面也得到了应用。食品加工中的超声波生物学效应研究主要集中在超声波对微生物的促生长、超声波杀菌、菌种诱变以及对酶学的影响等方面。因此,本文对食品加工中超声波生物学效应的研究进展进行了概要阐述,并对今后超声波的生物学效应在食品加工的应用研究提出了建议。Ultrasound had become a ubiquitous technological process in a large variety of scientific disciplines.In recent years,biological effect of ultrasound had been applied in food process,and consequently an overview of work reported was provided on this topic. The review mainly provides a discussion of the influence of ultrasound on microbial fermentations and enzymology. At last,some suggestions on the application of biological effect of ultrasound in food processing in the future were given. Proper ultrasonic effect on fermentation process could shorten the fermentation time,improve the reaction conditions,and improve the product quality and yield.

关 键 词：超声波 食品加工 生物学效应 

分 类 号：TS201.3[轻工技术与工程—食品科学]