超声波灭菌技术的研究进展

超声波是一种有效的辅助灭菌方法,已经成功用于废水处理、饮用水消毒等领域,在液体食品灭菌中的应用也有较多的研究,如啤酒、橙汁、酱油等。介绍了超声波灭菌机理,认为超声波具有的杀菌效力主要由其产生的空化作用所引起的。介绍了超声波及其协同其它灭菌技术（如超声分别与臭氧、微波、激光、紫外线、热力、压力等方法联合使用）的研究进展情况,指出了超声作用参数、微生物特性以及介质等因素对其灭菌效果的影响。展望了超声波灭菌技术的发展趋势。

Research progress on ultrasonic sterilization technique

Ultrasonic is an efficiency auxiliary sterilization method,which has been used for effluent treatment successfully and studied more in sterilization of liquid food,such as beer,orange juice and soy.This paper introduces the sterilization mechanism of ultrasonic and believes that ultrasonic’s bactericidal effect is caused by its cavitation.It also reviews the research progress on sterilization by ultrasonic and its combination with other techniques（such as ozone,microwave,laser,ultreviolet,heat and pressure）,and points out the factors affecting the ultrasonic sterilization effect in term of ultrasonic parameters,microbial characteristics and medium.In the end,the development of ultrasonic sterilization technique is forecast.