Ultrasonics in food processing

被引：298

作者：

Chandrapala, Jayani ^{[1
]}

Oliyer, Christine ^{[2
]}

Kentish, Sandra ^{[3
]}

Ashokkumar, Muthupandian ^{[1
]}

机构：

[1] Univ Melbourne, Sch Chem, Melbourne, Vic 3010, Australia

[2] CSIRO Div Food & Nutr Sci, Melbourne, Vic 3010, Australia

[3] Univ Melbourne, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia

来源：

ULTRASONICS SONOCHEMISTRY | 2012年 / 19卷 / 05期

关键词：

Ultrasound; Food processing; Emulsion; Viscosity modification; HIGH-INTENSITY ULTRASOUND; PHYSICAL-PROPERTIES; EMULSIFICATION; SONICATION; ULTRAFILTRATION; FLOW; MICROFLUIDIZATION; SEMITENDINOSUS; MECHANISMS; STABILITY;

D O I：

10.1016/j.ultsonch.2012.01.010

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future. (C) 2012 Elsevier B.V. All rights reserved.

引用

页码：975 / 983

页数：9

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