Advancesinapplicationofultrasoundinfoodprocessing:Areview
超声波在食品加工中的应用进展
NityaBhargava,RahulSMor,KshitizKumar,VijaySinghSharanagat
Abstract
Foodprocessingplaysacrucialroleincopingupwiththechallengesagainstfoodsecuritybyreducingwastageandpreventingspoilage.Theultrasoundtechnologyhasrevolutionizedthefoodprocessingindustrywithitswideapplicationinvariousprocesses,servingasasustainableandlow-costalternative.Thisnon-destructivetechnologyoffersseveraladvantagessuchasrapidprocesses,enhancedprocessefficiency,eliminationofprocesssteps,betterqualityproductandretentionofproductcharacteristics(texture,nutritionvalue,organolepticproperties),improvedshelflife.Thisreviewpapersummarizesthevariousapplicationsofultrasoundindifferentunitoperations(filtration,freezing,thawing,brining,sterilization/pasteurization,cutting,etc.)andspecificfooddivisions(meat,fruitsandvegetables,cereals,dairy,etc.)alongwith,theadvantagesanddrawbacksofthetechnology.Thefurtherscopeofindustrialimplementationofultrasoundhasalsobeendiscussed.
食品加工通过减少浪费和防止变质，在应对粮食安全挑战方面发挥着至关重要的作用。超声波技术作为一种可持续的、低成本的替代技术，以其在各种加工过程中的广泛应用，给食品加工业带来了革命性的变化。这种无损技术提供了几个优点，如快速工艺，提高工艺效率，省去工艺步骤，更好的产品质量和保留产品特性(质地，营养价值，感官特性)，延长货架期。本文综述了超声波在不同单元操作(过滤、冷冻、解冻、腌制、杀菌/巴氏杀菌、切割等)中的各种应用和特定的食品分类(肉类、水果和蔬菜、谷类、乳制品等)。随之而来的是这项技术的优点和缺点。并对超声波的进一步产业化应用范围进行了讨论。
Keywords:Ultrasonication,Measurement,Unitoperationinfood,Foodprocessing
关键词：超声波、测量、食品单元操作、食品加工
1.Introduction
Foodprocessingreferstothedeliberatetransformationofagricultureproduce,throughnumerousunitoperationsintomorepalatable,shelf-stable,portableanduseful,value-addedproducts,safeforhumanconsumption.Varioustraditionalprocessingandpreservationmethodssuchasdrying,frying,smoking,salting,pickling,soaking,etc.arestillabundantlyandeffectivelyusedtoprocessrawfoodproducts.Theunderlyingprincipleformostofthetraditionalfoodprocessingmethodsdependsonexpendingheattodiminishthegrowthofmicroorganismsandinhibitfoodbornepathogenswhichrenderthefoodsafeforconsumption.Thesethermaltreatmentsconsumehighenergy,providingalowproductionefficiency,andarehighlytimeconsumingprocedures,requiringlargelevelsofexternalinputs.Therearealotoffoodproductsthatpresentathreatofbacterialorviralintoxicationforwhichprocessingbyheatmaynotbedesirable.Suchthermallysensitivefoodproductsonexposuretoheattreatmentmayundergophysical,chemical,andmicrobialchangessuchasmodificationofflavor,color,andtexture.Thishasgeneratedaneedforresearchanddevelopmentintomaximumutilizationoftheexistingtechnologiesandtheemergenceofinnovativeandeffectivealternatetechnologies.Thenovelmethodsusedinfoodprocessing,includehigh-pressureprocessing,coldplasma,pulsedelectricfield,supercriticalfluidextraction,ultravioletirradiation,andultrasound.
食品加工是指农产品经过大量的单位操作，经过深思熟虑地改造成更加可口、货架稳定、便携实用、附加值高的产品，供人食用。各种传统的加工和保鲜方法，如干燥、油炸、熏制、腌制、酸洗、浸泡等，仍然被大量有效地用于加工生食产品。大多数传统食品加工方法的基本原理依赖于消耗热量来减少微生物的生长和抑制食源性病原体，从而使食品可以安全食用。这些热处理能耗高，生产效率低，并且是非常耗时的程序，需要大量的外部输入。有许多食品存在细菌或病毒中毒的威胁，因此加热加工可能并不可取。这类热敏性食品在热处理后可能会发生物理、化学和微生物变化，如风味、颜色和质地的改变。这就产生了最大限度地利用现有技术和出现创新和有效的替代技术的研究和开发需求。应用于食品加工的新方法包括高压处理、冷等离子体、脉冲电场、超临界流体萃取、紫外线照射和超声波。
Soundwavesexceedingtheaudiblefrequencyrangei.e.greaterthan20kHzaretermedas‘Ultrasound’.Whentheacousticwavespropagatethroughamedium,theygenerate
