The principles of ultrasound and its application in freezing related processes of food materials: A review
The principles of ultrasound and its application in freezing related processes of food materials: A review
复制标题
超声波原理及其在食品原料冷冻相关过程中的应用：综述
DOI：
10.1016/j.ultsonch.2015.04.015
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发表时间：
2015-11-01
影响因子：
8.4
通讯作者：
Sun, Jincai
中科院分区：
文献类型：
--
作者：
Cheng, Xinfeng;Zhang, Min;Sun, Jincai
超声波技术是一种新兴的食品加工技术。超声波在介质中的传播产生各种物理和化学效应，这些效应已被利用来提高各种食品加工操作的效率。超声波也作为诊断技术用于食品质量控制。本文综述了超声波在低温及与之密切相关的冷冻、解冻、冷冻浓缩和冷冻干燥过程中的应用。本文对高强度超声波在提高冷冻过程效率、控制冰晶尺寸和分布以及改善冷冻食品质量等方面的应用进行了详细的讨论。还强调了低强度超声波在监测冰含量和监测冷冻过程中的使用。(C)2015爱思唯尔B.V.保留所有权利。
Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted. (C) 2015 Elsevier B.V. All rights reserved.