【摘要】 超声波是频率超过20 k Hz的声波,其声场具有独特的空化现象,可同时产生热效应和机械效应,在食品加工领域应用具有处理效率高、可控性好、成本低等优点,近年来在食品加工领域被广泛关注。本文从超声技术作用机制出发,综述了国内外有关超声技术在食品加工业中的应用和研究新进展,主要包括利用高频和低频超声对不同食品原料进行超声提取、超声降解、超声辅助酶解、超声干燥、超声灭菌、超声乳化和超声嫩化等方面,并对其可能的作用机制进行了分析归纳。超声技术除具有传统破碎、断裂原料细胞作用之外,超声辅助酶解等生物物理结合加工方式也符合"十三五"食品科技创新专项规划中发展现代食品绿色加工与低碳制造技术的要求。本文为食品绿色制造和产业转型升级提供了理论依据。更多还原

【Abstract】 Ultrasonic waves are sound waves over 20 k Hz frequencies, which can produce a unique cavitation phenomenon with thermal effects and mechanical effects simultaneously. In recent years, ultrasound technology was widely used in food processing field and had attracted wide attention due to the advantages of high processing efficiency, good controllability, low cost, etc. In this paper, the mechanism of ultrasonic technology was briefly illustrated. The new research progress and applications of low frequency ultrasound and high frequency ultrasound in food industry at home and abroad were reviewed. Many different food materials were processed by ultrasonic assisted treatments, including extraction, degradation, enzymolysis, drying, sterilization, emulsification and tenderness, and the possible mechanisms of action were analyzed and summarized. In addition to the role of traditional fragmentation the possible mechanisms of action were analyzed and summarized. In addition to the role of traditional fragmentation and breakage of raw material cells, biophysical combination processing methods like ultrasonic assisted enzymatic hydrolysis meet the requirement on the development modern food green processing and low-carbon manufacturing technology in "the 13 th Five-Year Plan" for food science and technology innovation special planning. This paper provides a theoretical basis for green food manufacturing, industrial transformation and upgrading.更多还原