Power Ultrasound
Power Ultrasound
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DOI：
10.1177/1082013208098814
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发表时间：
2008-10-01
影响因子：
2.3
通讯作者：
Hielscher, T.
中科院分区：
文献类型：
--
作者：
Feng, H.;Yang, W.;Hielscher, T.
使用超声波作为加工助剂已经在各个工业领域探索了五十多年，但这种物理能量在食品加工中的应用相对较新。本文总结了当前以食品和生物加工应用为中心的功率超声的研发活动。超声作用的作用模式归因于空化引起的多种机械和化学作用，其中包括局部热点、冲击波的形成、微蒸汽和液体射流，以及也会影响过程动力学和食品质量属性的化学物质的产生。提出了增强空化活动的方法。还讨论了超声食品加工未来发展的研究需求。
The use of ultrasound as a processing aid has been explored in various industrial sectors for over fifty years, but the application of this physical energy in food processing is relatively new. In this article, the current research and development activities of power ultrasound centered on food and bioprocessing applications are summarized. The mode of action of ultrasonication is attributed to several mechanical and chemical actions caused by cavitation, which include localized hot spots, formation of shock waves, microsteaming, and liquid jets, as well as the production of chemical species that will also impact the process kinetics and food quality attributes. Means to enhance cavitation activity is addressed. The research needs for the future development of ultrasound food processing are also discussed.