Research Progress on the Application of Ultrasound in Food Processing

LIANG Shiyang; ZHANG Ying; ZENG Xiaofang; BAI Weidong; ZHAO Wenhong

doi:10.13386/j.issn1002-0306.2022040091

Volume 44 Issue 4

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(4): 462-471. > DOI: 10.13386/j.issn1002-0306.2022040091

LIANG Shiyang, ZHANG Ying, ZENG Xiaofang, et al. Research Progress on the Application of Ultrasound in Food Processing[J]. Science and Technology of Food Industry, 2023, 44(4): 462−471. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040091.

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Research Progress on the Application of Ultrasound in Food Processing

LIANG Shiyang^1,,
ZHANG Ying^{1, 2, 3, 4, ,},
ZENG Xiaofang^{1, 2, 3, 4},
BAI Weidong^{1, 2, 3, 4},
ZHAO Wenhong^{1, 2, 3, 4}

1.
College of Light Industry and Food Science, Zhongkai Univercity of Agricultural and Engineering, Guangzhou 510225, China
2.
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
3.
Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
4.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China

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Received Date: April 11, 2022
Available Online: December 13, 2022

Graphical Abstract

Abstract

Abstract

In the process of food processing, traditional processing methods can no longer meet people's high demand for food quality. Ultrasonic technology is a non-heat treatment technology that can reduce the damage caused by conventional food processing to enhance food's nutritional value and processing characteristics. This paper mainly discusses the effects and functions of ultrasonic waves in processing operations such as drying, freezing, extraction, filtration and emulsification. The cavitation, mechanical, chemical and biological effects of ultrasonic waves can affect processing operations through complex correlations. For example, it can improve mass transfer and heat transfer efficiency, reduce processing time, reduce the dosage of processing reagents, increase yield, enhance food safety, and preserve food nutrition. By combing and comparing the literature, ultrasonic technology has been of great application value in food processing operations, but inappropriate ultrasonic conditions can also negatively affect food quality. In future work and research, it is necessary to establish the dynamic model of ultrasonic in food processing and dig deep into the application at the industrial level to overcome the shortcomings of ultrasonic energy consumption.
- ultrasonication,
- food processing,
- processing unit,
- food quality

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References

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Periodical cited type(6)

1.	张月，杨新玥，黄莉，马帅宇，胥畅，杨腊梅，裴慧洁，何维，杨勇. 乳酸菌复配发酵对川味香肠品质及酪胺含量的影响. 食品与发酵工业. 2025(06): 83-90 .
2.	李莹，钱敏，曾晓房，白卫东，吴清平，杨小鹃，董浩. 畜禽肉类预制菜肴全链条风险因子研究进展. 食品工业科技. 2025(07): 365-374 . 本站查看
3.	牟燕，赖茂佳，易宇文，范文教. 微生物发酵剂对川味牦牛肉香肠品质的影响. 中国酿造. 2024(02): 188-193 .
4.	李晓，王成，郭楠楠，潘道东. 嗜酸乳杆菌发酵鸭肉脯工艺优化及品质分析. 肉类研究. 2024(01): 36-43 .
5.	赵志磊，李昊轩，牛晓颖，陈萌，庞艳苹. γ射线辐照结合VC、烟酰胺对卤驴肉中亚硝酸盐的降解效果. 食品科学. 2024(16): 197-203 .
6.	文静，许恒毅，甘蓓，周渊坤，张锦峰. 混合菌株发酵板鸭的研究进展. 江西科学. 2024(04): 710-715 .