作　　者： ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《声学技术》 2002年第4期192-194,199,共4页

摘　　要： 超声作用的物理机制有热机制、机械机制和空化机制。它能加速质量、热量传递,缩短单元操作时间,提高操作效率;还能促进结晶成核、控制晶体粒径分布,改善食品的品质等。超声技术不仅可应用于食品的加工过程,如食品的提取、干燥、过滤、结晶、乳化、灭菌,还可应用于食品体系的检测、分析。文章简要介绍了超声作用的物理机制,重点论述了超声技术在食品加工及食品检测分析中的应用。 The physical mechanisms of ultrasound are thermal mechanism, mechanical mechanism and cavitation mechanism . It can enhance the transferring speed of mass and heat so that unit operation time is reduced and operation efficiency is raised; it can also promote nucleation of seeding and control the distribution of crystal size, and improve the food quality, etc. . Ultrasonic technique can be applied to food processing, for example, uhrasonically assisted extraction, drying, filtration, crystallization, emulsification, sterilization and so on, as well as food determination and analysis. This article presents briefly the physical mechanism of ultrasound, concentrating on the presentation of the application of ultrasonic technique in food processing, food determination and analysis.

关 键 词： 超声技术 食品工业 食品加工 食品检测 物理机制

领　　域： [轻工技术与工程] [轻工技术与工程] [理学] [理学] [一般工业技术]