超声波技术在食品科学中的应用与研究

超声波为频率高于20kHz以上的声波,是一种机械振动在媒质中的传插过程,其传播过程中,超声波与媒质的相互作用,可以使超声波的相位和幅度等发生变化;功率超声波则会使媒质的状态、组成、结构和功能等发生变化.本文综述了食品工业中的超声提取、超声灭菌、超声干燥、超声过滤、超声清洗等方面的进展,介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用,并简要分析了超声波的作用机理,旨在食品工业中使超声波技术得到更好的利用.     

食品工业中的超声提取技术

应用超声强化提取过程可有效地提高提取效率，缩短提取时间，节约成本，甚至还可以提高产品的质量和产量。本文论述了超声波与媒质的基本作用及其产生的效应，超声提取技术在食品工业中的应用，并阐述了超声强化提取的机理，指出了该技术所存在的问题和研究方向。     

超声波技术在食品工业中的应用

论述了超声波技术在食品工业中的广泛应用,其中包括:超声提取、超声灭鼠、超声干燥、超声乳化、超声过滤、超声清洗等方面的应用,介绍了近年来超声波技术在食品检测、酒类发酵、控制结晶等方面的最新应用.并初步分析了超声波的作用机理,探讨了在食品工业中广阔的发展前景。     

食品工业中超声技术现状与发展趋势

介绍了功率超声技术在天然功能成分辅助提取、破壁渗透、均质乳化、食品保鲜、强化酶促反应、切割、解冻、雾化喷涂、有机物的聚合与降解以及探测超声在食品品质评估和含量测定等领域的研究现状。尤其着重探讨了超声强化辅助提取的最新研究进展,并指出目前超声波研究存在的问题和今后工业化研究的重点。还需要完善超声波作用机理相关理论,确定更合适的频率和组合,为进一步研究超声波技术在食品工业上的利用提供参考。     

食品功能组分超声辅助提取的研究进展

超声辅助提取技术因高效、省时、操作方便等优点,被广泛应用于食品中功能组分的提取.本文就超声辅助提取技术对食品功能组分结构、功能以及提取效率的影响等方面进行综述,为超声辅助提取技术在食品工业中的进一步应用提供理论指导.     

功率超声在食品中的应用及存在的声化效应问题

超声波作为一种高效、节能、环保的技术已经在食品工业的各个领域得到应用,近年来得到学术界和工业界的广泛关注,然而超声波空化产生的物理和化学效应对食品组分结构存在潜在的破坏性.本文简要介绍了功率超声在食品加工(包括前处理)、去杂、安全、检测、食品成分的提取、微胶囊化、新型食品制备等领域的应用现状,并对食品中的营养、风味、活性成分的声化效应进行了详述.     

超声空化效应对食品品质影响研究进展

超声波是指频率高于20 kHz的机械波,其特点是频率高、波长短、功率大、穿透力强。作为一种非热加工技术,超声波目前已应用于食品加工的各个领域,如乳化、晶化、均质、剪切、清洗、水解、催陈、提取、杀菌、钝酶等。与传统的热加工技术相比,超声波具有设备简单、无化学残留,、处理时间短、耗能少、产热低、对食品品质影响少等优势。然而,近年来研究发现,由于超声波的"空化效应",高强度、长时间的超声处理也会使食品色泽、香气、风味、营养物质以及质地等方面发生改变,影响了产品的外观品质,降低了食品的食用价值。作者综述了目前国内外有关此方面的研究进展,以期为超声波技术在食品加工中的进一步应用提供理论基础和技术指导。     

超声波技术在食品加工中的应用进展

在食品加工过程中,传统的加工方式已不能满足人们对食品质量的高需求。超声波技术是一种非热处理技术,可以减少传统加工给食品带来的损害,增强食品的营养价值与加工特性。本文主要讨论了超声波在干燥、冷冻、提取、过滤和乳化等加工操作中所产生的效应与作用,超声波产生的空化、机械、化学和生物效应能够通过复杂的关联对加工操作产生影响,例如能够提高传质传热效率、减少加工时间、降低加工试剂用量、增加产量、提高食品安全性、保留食品营养等。通过对文献的梳理与比较,超声波技术被证明在食品加工中非常具有应用价值,但是不适当的超声条件处理也会给食品品质带来负面影响。在未来的工作研究中,不仅需要建立超声波在食品加工中的动力学模型,还需在工业水平上的应用进行深入挖掘,以克服超声能源消耗大的短板。     

食品加工中超声波生物学效应的研究进展

伴随科技的发展,超声波技术已经用于各行各业。近年来,超声波技术的生物学效应在食品方面也得到了应用。食品加工中的超声波生物学效应研究主要集中在超声波对微生物的促生长、超声波杀菌、菌种诱变以及对酶学的影响等方面。因此,本文对食品加工中超声波生物学效应的研究进展进行了概要阐述,并对今后超声波的生物学效应在食品加工的应用研究提出了建议。     

超声波辅助冷冻技术作用机理及在冷冻食品中的应用

结晶过程中冰晶的形状、大小及粒径分布和解冻过程中的解冻时间是影响冷冻食品品质的主要因素。超声波辅助冷冻技术作为一项新兴的冷冻技术得到广泛的研究,且研究表明超声波对结晶过程和解冻过程都有积极的影响。本文主要阐述超声波辅助冷冻技术中超声波影响冰晶形成过程的作用机制,主要涉及超声波对晶核形成、冰晶大小和粒径分布的影响;从冷冻食品的冷冻、解冻、无损检测3个方面介绍了超声波在冷冻食品中的应用。     

超声波在乳品行业中的作用

综述了乳品工业中超声灭菌、超声乳化和均质、超声清洗等方面的进展，同时也介绍了超声波在微生物代谢方面的应用，并分析了目前乳品行业中超声波技术的实际应用问题和解决方法。     

功率超声在热风干燥领域中的研究进展

热风干燥是农产品加工中的重要单元操作,但目前其能效利用低.近年来干燥领域向节能、高效,并能进一步提高产品质量的高标准要求方向发展.功率超声具有传播方向性强、介质质点振动加速度大等特点,可作为能量的一种有效载体,在强化传热和传质方面表现出突出的优势.论文介绍了气介式大功率超声的设计原理,阐述了超声强化热风干燥设备的系统构成及类型,综述了近年来气介式大功率超声强化热风干燥在含湿物料方面的研究进展,探讨了当前存在问题及今后发展方向.     

Enhancement of Food Processes by Ultrasound: A Review

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation.     

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

The use of high-intensity ultrasound for food processing applications is being constantly explored. Extraction of gingerol from ginger, homogenisation of milk and generation of high quality emulsions from food ingredients are some examples where ultrasonication has been found to be efficient, at least in laboratory-scale trials. These ultrasonic processes primarily rely upon the physical effects of ultrasound. However, the potential restrictions and/or uses of the chemical effects generated by ultrasound-induced cavitation phenomena have often been overlooked. Our investigation shows that unwanted reactions between ultrasonically generated radicals and food ingredients could be minimised by selecting lower ultrasonic frequencies for food processing. However, high frequency ultrasound could also be used for food processing, provided suitable radical scavengers are present in the solution. Preliminary results identified the potential of sonochemical hydroxylation of phenolic compounds as an efficient way of enhancing the antioxidant properties of certain food materials. Overall, these investigations have enabled the development of strategies for management of radical sonochemistry in food processing applications.Industrial relevanceThe aim of this work is to identify the problems associated with the application of high power ultrasound in food processing in order to make ultrasonic food processing a safe, viable and innovative processing technology in food industry. Several food and chemical industries will be able to adopt sonochemical treatment to improve the quality and the productivity of specific products. As an adjunct to existing processing technologies the application of ultrasonics can reduce energy requirements and simplify formulation with less need to add ingredients as processing aids.     

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food-Processing Technologies Part 3: Ultrasonic Processing

High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.     

超声在食品干燥领域中的研究进展

如何快速而经济地干燥物料并获得高品质的产品,是干燥领域需要解决的核心问题。目前传统单一的干燥技术在一些方面已无法满足实际需求,探索各种干燥技术的组合成为近年来的研究热点。功率超声(声强大于1 W/cm_²)作为一种绿色、无污染的物理加工方法,在干燥过程中强化水分的传热和传质方面已显示出独特的优越性,在食品干燥领域方面具有广阔的应用前景。本论文主要介绍了超声在食品干燥前预处理、超声强化渗透脱水、超声耦合热风干燥、超声耦合喷雾干燥、超声耦合冷冻干燥、超声耦合热泵干燥、超声耦合太阳能干燥等方面的研究进展,分析了超声干燥的作用效应及机理,总结了超声干燥的优点并指出目前存在的问题及今后的研究方向。     

Ultrasonic characterization of foods and drinks: Principles,methods, and applications

The use of ultrasonics as an analytical technique for providing information about the physicochemical properties of foods is becoming increasingly popular in the food industry. Ultrasound can be used to rapidly and nondestructively measure properties such as food composition, structure, flow rate, physical state, and molecular properties. As well as being used as an analytical instrument in the laboratory, ultrasound can also be used for continuous monitoring of food properties on‐line during processing. This article critically reviews the current status of ultrasound in the food industry, presents the basic principles of ultrasonic testing of foods, and highlights areas where ultrasound will prove to be most useful in the future.     

功率超声波在食品工艺中的应用

超声波具有多种物理和声化学效应 ,在各行各业中应用广泛。该文主要介绍功率超声波在食品加工方面的应用。除了能从正反两方面影响活细胞的生长和酶的活性外 ,作为一种辅助加工手段 ,功率超声波还能用于提取、结晶、解冻、乳化、过滤 ,干燥以及精加工过程     

超声技术对肌原纤维蛋白结构的影响及其在肌肉食品中的应用现状

超声波,即声波频率高于20 kHz的声波。超声波技术作为一种新型食品物理加工技术,近年来在肌肉食品加工领域的研究和应用取得了显著的进展。本文综述了超声波技术对肌肉组织和蛋白结构等微观品质的调控作用及其对肉制品质构、色泽、风味、保水性等宏观品质的影响,详细阐述了在不同肉制品加工工艺场景下超声波技术的应用进展,包括原料肉的解冻、嫩化、凝胶化和乳化特性的提升以及腌制剂的渗透、腥臭味的掩埋等方面。此外,从超声技术与变压滚揉、腌制剂、微波、浸渍冷冻等其他技术的联合应用进一步探讨了超声波技术在改善肉制品加工品质方面的潜在作用,为超声波技术在肌肉食品加工领域的深层次应用提供了重要的理论参考。     

平房仓缓式通风结构设计及测试试验

缓式通风由于能耗低,水分减量少,在降温方面比离心式通风存在许多优势,但在通风结构设计上还存在许多不足。结构设计的合理性直接影响着通风效率和能耗水平,在这方面却没有成型的标准,因此,对结构设计方面的探索对缓式通风的发展具有重要实际意义。对轴流风机在仓房空间内压力场分布进行了测试．对轴流风机之间的相互作用进行了深入分析,为科学合理地使用轴流风机作了有益探索。