Application of Ultrasound in Food Science and Technology: A Perspective.
Application of Ultrasound in Food Science and Technology: A Perspective.
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DOI：
10.3390/foods7100164
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发表时间：
2018-10-04
期刊：
影响因子：
--
通讯作者：
Naviglio D
中科院分区：
文献类型：
--
作者：
Gallo M;Ferrara L;Naviglio D
超声波由源自在传播介质中振荡的分子运动的机械声波组成。波具有非常高的频率，等于大约20 kHz，被分为两类（即，低强度和高强度波）并且不能被人耳感知。大自然创造了第一个超声波应用。蝙蝠使用超声波在黑暗中导航，许多鲸类动物使用回声定位来探测猎物或障碍物，使用它们的声音系统产生的超声波。超声通常与生物医学领域相关。今天，基于超声波的方法和设备可用于检测器官，运动，肿瘤肿块和产前/产后残疾，以及肾结石切除，物理治疗和美容治疗。然而，超声波在许多其他领域也有多种应用。特别是，超声波最近已被用于食品工业，以开发各种有效和可靠的食品加工应用。因此，本文综述了超声波在食品工业中的主要应用。在食品工业中最常见的应用包括细胞破坏和细胞内物质的提取。根据其强度，超声波用于酶的激活或失活、混合和均质化、乳化、分散、保存、稳定、溶解和结晶、氢化、肉的嫩化、成熟、老化和氧化，并作为用于浸渍的固液提取的辅助剂，以加速和改善从不同基质中提取活性成分，以及食品制备的脱气和雾化。
Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations.
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DOI：
10.3390/ijerph120808658
发表时间：
2015-07-23
影响因子：
--
作者：
Banach JL;Sampers I;Van Haute S;van der Fels-Klerx HJ
通讯作者：
van der Fels-Klerx HJ
超声波原理及其在食品原料冷冻相关过程中的应用：综述
影响因子：
8.4
作者：
Cheng, Xinfeng;Zhang, Min;Sun, Jincai
通讯作者：
Sun, Jincai
影响因子：
2.2
作者：
Canselier, JR;Delmas, H;Abisma誰l, B
通讯作者：
Abisma誰l, B
影响因子：
3.3
作者：
Cacciola, Valentina;Batllo, Isabel Ferran;Celotti, Emilio
通讯作者：
Celotti, Emilio
影响因子：
3.5
作者：
Chandrapala, J.;Martin, G. J. O.;Ashokkumar, M.
通讯作者：
Ashokkumar, M.