National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania.
Molecules. 2023 Jun 9;28(12):4677. doi: 10.3390/molecules28124677.
Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.
超声在液体中产生空化，由于压力变化很大，表现出高能行为，从而产生（生物）化学效应和材料改性。在食品加工中已经报道了许多基于空化的处理方法，但从研究到工业应用的转变受到特定工程因素的阻碍，例如几种超声源的组合、更强大的波发生器或罐几何形状。本文以两种具有显著不同性质的代表性原料（水果和牛奶）为例，综述了食品工业中开发的基于空化处理的挑战和发展。本文既考虑了活性化合物提取，也考虑了基于超声的食品加工技术。
