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超声波在食品技术中的应用
引用本文:雷德柱,高大维,于淑娟.超声波在食品技术中的应用[J].应用声学,2000,19(5):44-48.
作者姓名:雷德柱  高大维  于淑娟
作者单位:华南理工大学食品与生物工程学院广州 510640
摘    要:强超声在媒质中传播时产生力学效应、空化效应和热效应,产匝此增强质量传输和热传递,对介质产生强的切向力。本文对超声波在辅助或强化提取,冷冻、乳化、结晶和干燥等食品的加工技术中应用加以综述。

关 键 词:超声波  食品加工  提取  冷冻  乳化  过滤干燥

Applications of ultrasound in food technology
Lei Dezhu,Gao Dawei and Yu Shujuan.Applications of ultrasound in food technology[J].Applied Acoustics,2000,19(5):44-48.
Authors:Lei Dezhu  Gao Dawei and Yu Shujuan
Institution:Department of Food and Bioengineering, South China University of Technology Guangzhou 510640;Department of Food and Bioengineering, South China University of Technology Guangzhou 510640;Department of Food and Bioengineering, South China University of Technology Guangzhou 510640
Abstract:High power ultrasound has mechanical, cavitational and thermal effects on its propagating medium, and therefore mass and heat transportations can be enhanced.Strong tangential force are generated against the viscous medium. Ultrasound aids extraction, freezing, emulsifying, filtering, crystallizing and drying in food processing and these functions will be reviewed presently.
Keywords:Ultrasound wave  Cavitation  Mass transportation  Food processing
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