Direct Contact Ultrasound in Food Processing: Impact on Food Quality.
Direct Contact Ultrasound in Food Processing: Impact on Food Quality.
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DOI：
10.3389/fnut.2021.633070
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发表时间：
2021
影响因子：
5
通讯作者：
Álvarez I
中科院分区：
文献类型：
--
作者：
Astráin-Redín L;Alejandre M;Raso J;Cebrián G;Álvarez I
近年来，消费者对保持“新鲜”特性的“最低限度加工”产品的需求有所增加。超声波（US）是一种非热技术，可以增强质量和能量传递过程，从而提高食品质量。最近正在研究一种不使用液体或气体介质传播声波而将US应用于食品的新方法。它被称为直接接触美国，因为食物直接放在传感器所在的盘子上。在这种类型的系统中，主要的影响不是空化，而是声波振动，由于“海绵效应”，它促进了质量和能量的传递过程。此外，由于产品没有浸泡在液体介质中，因此减少了亲水性营养化合物的损失；这样的系统可以更容易地在工业层面上实现。然而，已经发表的关于这些系统的极少数研究主要集中在脱水和冷冻上。本文总结了已发表的关于直接接触美国对食品营养和感官质量影响的研究，以评估其满足新市场趋势的潜力。
Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in improved food quality. A new method of applying US to food without using a liquid or gaseous medium for the propagation of acoustic waves has recently been under research. It is known as direct contact US, since the food is directly placed on a plate where the transducers are located. In this type of systems, the main effect is not cavitation but acoustic vibration, which encourages mass and energy transfer processes due to the “sponge effect.” Furthermore, as the product is not immersed in a liquid medium, the loss of hydrophilic nutritional compounds is reduced; systems such as these can thus be more easily implemented on an industrial level. Nevertheless, the very few studies that have been published about these systems mainly focus on dehydration and freezing. This article summarizes published research on the impact of direct contact US in nutritional and organoleptic quality of food in order to assess their potential to meet new market trends.
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