| 超声技术在食品工业中的研究进展 |
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| 引用本文： | 徐小丽,曹雁平. 超声技术在食品工业中的研究进展[J]. 食品科技, 2006, 31(7): 1-5 |
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| 作者姓名： | 徐小丽 曹雁平 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 超声技术在食品工业中的应用可分为两类:检测超声技术和功率超声技术。检测超声技术为一非破坏性检测技术,可以用来分析检测食品体系中的组成、质构、流变学性质等物化性质。功率超声主要用于食品的物理和化学改性,如活化酶、促进乳化、加速结晶、嫩化肉和有效成分的快速提取等。
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| 关 键 词： | 超声 加工 检测 食品工业 |
| 文章编号： | 1005-9989(2006)07-0001-04 |
| 修稿时间： | 2005-12-09 |
Study on the applications of ultrasound in food industry |
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| XU Xiao-li,CAO Yan-ping. Study on the applications of ultrasound in food industry[J]. Food Science and Technology, 2006, 31(7): 1-5 |
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| Authors: | XU Xiao-li CAO Yan-ping |
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| Abstract: | The applications of ultrasound in food industry are of two different types:detection and high intensity applications.Detection ultrasound is a non-destructive technique that provides information about physico-chemical properties,such as composition,structure,physical state and rheology properties.High-intensity ultrasound is used to alter,either physically or chemically,the properties of foods,for example,to activate enzymes,generate emulsions,modify crystallization processes,tenderize meat and extract effective components. |
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| Keywords: | ultrasound process detection food industry |
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