超声波技术在食品加工中的应用进展  

Research Progress on the Application of Ultrasound in Food Processing

作　　者：梁诗洋 张鹰[1,2,3,4] 曾晓房 白卫东[1,2,3,4] 赵文红 LIANG Shiyang;ZHANG Ying;ZENG Xiaofang;BAI Weidong;ZHAO Wenhong(College of Light Industry and Food Science,Zhongkai Univercity of Agricultural and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]仲恺农业工程学院,广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]仲恺农业工程学院,现代农业研究院,广东广州510225 [4]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225

出　　处：《食品工业科技》2023年第4期462-471,共10页Science and Technology of Food Industry

基　　金：广东省农业农村厅项目(2020KJ144);广东省科技厅&广东省农业农村厅项目(KTP20210194)。

摘　　要：在食品加工过程中,传统的加工方式已不能满足人们对食品质量的高需求。超声波技术是一种非热处理技术,可以减少传统加工给食品带来的损害,增强食品的营养价值与加工特性。本文主要讨论了超声波在干燥、冷冻、提取、过滤和乳化等加工操作中所产生的效应与作用,超声波产生的空化、机械、化学和生物效应能够通过复杂的关联对加工操作产生影响,例如能够提高传质传热效率、减少加工时间、降低加工试剂用量、增加产量、提高食品安全性、保留食品营养等。通过对文献的梳理与比较,超声波技术被证明在食品加工中非常具有应用价值,但是不适当的超声条件处理也会给食品品质带来负面影响。在未来的工作研究中,不仅需要建立超声波在食品加工中的动力学模型,还需在工业水平上的应用进行深入挖掘,以克服超声能源消耗大的短板。In the process of food processing,traditional processing methods can no longer meet people's high demand for food quality.Ultrasonic technology is a non-heat treatment technology that can reduce the damage caused by conventional food processing to enhance food's nutritional value and processing characteristics.This paper mainly discusses the effects and functions of ultrasonic waves in processing operations such as drying,freezing,extraction,filtration and emulsification.The cavitation,mechanical,chemical and biological effects of ultrasonic waves can affect processing operations through complex correlations.For example,it can improve mass transfer and heat transfer efficiency,reduce processing time,reduce the dosage of processing reagents,increase yield,enhance food safety,and preserve food nutrition.By combing and comparing the literature,ultrasonic technology has been of great application value in food processing operations,but inappropriate ultrasonic conditions can also negatively affect food quality.In future work and research,it is necessary to establish the dynamic model of ultrasonic in food processing and dig deep into the application at the industrial level to overcome the shortcomings of ultrasonic energy consumption.

关 键 词：超声波 食品加工 加工单元 食品品质 

分 类 号：TB559[理学—物理]