超声波技术在食品研究开发中的应用现状与展望  

Research Status and Prospect of Ultrasonic Technology in Food Development

作　　者：马空军[1] 金思[1] 潘言亮[2] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046 [2]新疆大学应用化学研究所,乌鲁木齐830046

出　　处：《食品工业》2016年第9期207-211,共5页The Food Industry

基　　金：国家自然科学基金项目(21166023)

摘　　要：简述了超声波特性及其作用机理,并针对超声波技术在食品研究开发中的应用和研究现状(包括提取与分离、灭菌保鲜、食品分析检测、降解、冻结与解冻、干燥、结晶、过滤和渗透脱水等方面)进行综述,阐述超声波辅助技术的特点及尚待改进之处,以及在食品研究开发中的应用前景,以期能给食品科学研究者和生产者提供参考和借鉴。The characteristics and mechanism of ultrasonic wave were sketched and the application and research status of ultrasonic wave in food development, including extraction and separation, sterilization and fresh-keeping, detection and analysis in food, degradation, freezing and thawing, drying, crystallization, filter and Osmotic dehydration, were summarized. The characteristic items needing to be improved and application prospect of ultrasonic wave in food development were discussed. The study could provide certain reference for food researcher and producer.

关 键 词：超声波 食品开发 应用 

分 类 号：TS205[轻工技术与工程—食品科学]