Ultrasonics in food processing

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• 作者：Jayani Chandrapala^a ; Christine Oliver^b ; Sandra Kentish^c ; Muthupandian Ashokkumar^a ; ^{masho@unimelb.edu.au}
• 关键词：Ultrasound ; Food processing ; Emulsion ; Viscosity modification
• 刊名：Ultrasonics Sonochemistry
• 出版年：2012
• 期刊代码：81_13504177
• 类别：ph
• 出版时间：September, 2012
• 卷：19
• 期：5
• 页码：975-983
• 文件大小：437 K

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 鈥渕ature鈥?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.