Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review.
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review.
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DOI：
10.3390/foods11010122
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发表时间：
2022-01-04
期刊：
影响因子：
--
通讯作者：
Jaiswal AK
中科院分区：
文献类型：
--
作者：
Chavan P;Sharma P;Sharma SR;Mittal TC;Jaiswal AK
非热加工技术的使用已经增长，以响应对具有天然味道和风味的高质量、方便膳食的日益增长的需求，这些膳食不含化学添加剂和防腐剂。食品加工通过减少损失和控制腐败在解决粮食安全问题方面发挥着至关重要的作用。在几种非热处理方法中，超声波技术已被证明是非常有益的。超声波处理，无论是单独使用还是与其他方法结合使用，都可以显着改善食品质量，因此被认为是有益的。切割、冷冻、干燥、均质化、发泡和搅拌、过滤、乳化和萃取只是超声波在食品行业中的一些应用。超声波可以用来消灭细菌和酶，而不影响食品的质量。因此，超声波被誉为一种改变游戏规则的加工技术，用于减少感官和营养浪费。本综述旨在研究超声波发生的基本原理，并提高对其在食品加工中应用的理解，使超声波发生成为一种安全，可行和创新的食品加工技术，并研究该技术的优点和缺点。超声波在工业中应用的广度也得到了检验。这也将有助于研究人员和食品部门为食品加工应用中的频率控制功率超声开发更有效的策略。
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.
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影响因子：
8.4
作者：
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通讯作者：
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影响因子：
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作者：
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作者：
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DOI：
10.3390/foods7100164
发表时间：
2018-10-04
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Gallo M;Ferrara L;Naviglio D
通讯作者：
Naviglio D
DOI：
10.1016/j.ifset.2007.07.008
发表时间：
2008-04-01
影响因子：
6.6
作者：
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通讯作者：
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