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吴菲菲,巢玲,李化强,赵良忠,徐永平,龙艳珍,陈琼,张早明.超声技术在食品工业中的应用研究进展[J].食品安全质量检测学报,2017,8(7):2670-2677

超声技术在食品工业中的应用研究进展

Research progress of applications of ultrasonic technology in food industry

投稿时间：2017-06-04 修订日期：2017-07-07

DOI：

英文关键词:ultrasound technology food industry acoustic effect mechanical effect thermal effect

基金项目:国家科技部863计划项目(2013AA102805-03), 湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022), 湖南省自科基金青年项目(2017JJ3284), 湖南省教育厅优秀青年项目(17B241)和湖南省教育厅一般项目(17C1433)

作者	单位
吴菲菲	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心, 大连理工大学生命科学与生物技术学院, 大连赛姆生物工程技术有限公司博士后科研工作站
巢玲	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心
李化强	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心, 大连理工大学生命科学与生物技术学院, 大连赛姆生物工程技术有限公司博士后科研工作站
赵良忠	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心
徐永平	大连理工大学生命科学与生物技术学院, 大连赛姆生物工程技术有限公司博士后科研工作站
龙艳珍	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心
陈琼	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心
张早明	邵阳学院食品与化学工程学院, 湖南省果蔬清洁加工工程技术研究中心

Author	Institution
WU Fei-Fei	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd.
CHAO Ling	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing
LI Hua-Qiang	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd.
ZHAO Liang-Zhong	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing
XU Yong-Ping	School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd.
LONG Yan-Zhen	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing
CHEN Qiong	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing
ZHANG Zao-Ming	College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing

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中文摘要:

超声波是频率超过20 kHz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。

英文摘要:

Ultrasonic waves are sound waves over 20 kHz 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 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 13th 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.

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