Cheng Xinfeng, Zhang Min, Xu Baoguo, Adhikari Benu, Sun Jincai
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Ultrason Sonochem. 2015 Nov;27:576-585. doi: 10.1016/j.ultsonch.2015.04.015. Epub 2015 Apr 23.
Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted.
超声处理是食品工业中一项新颖且有前景的技术。超声在介质中的传播会产生各种物理和化学效应，这些效应已被用于提高各类食品加工操作的效率。超声还作为诊断技术用于食品质量控制。本文概述了超声在低温及与之密切相关的过程（如冷冻、解冻、冷冻浓缩和冷冻干燥）中的应用的最新进展。高强度超声在提高冷冻过程效率、控制冰晶大小和大小分布以及改善冷冻食品质量方面的应用已得到相当详细的讨论。低强度超声在监测冰含量和监测冷冻过程进展方面的应用也已得到强调。
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