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2010 02 v.29;No.94 21-26+99
超声波技术在食品加工中的应用
基金项目(Foundation): 福建省科技厅重点项目“白茶饮料加工新技术研究与应用”(项目编号:2007N01020702)
邮箱(Email):
DOI: 10.14155/j.cnki.35-1293/g4.2010.02.008
中文作者单位:

武夷学院茶学与生物系;福建农林大学茶叶经济与资源深加工研究所;福建农林大学食品科学学院;

摘要(Abstract):

超声波能够产生多种独特的物理和声化学效应,在包括食品工业在内的诸多领域受到广泛重视。本文对超声波的分类及作用机理进行了概述,并针对其在食品领域的应用进行了归纳,包括:无损检测、提取、结晶、灭菌、干燥、熟化、乳化、破乳分离、解冻、除泡、切割、雾化、辅助过滤/筛分、嫩化和挤压成形,并简要分析了该技术的应用优势。

关键词(KeyWords): 超声波;;食品检测;;食品加工
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基本信息:

DOI:10.14155/j.cnki.35-1293/g4.2010.02.008

中图分类号:TS205;TB559

引用信息:

[1]赵峰,杨江帆,林河通.超声波技术在食品加工中的应用[J].武夷学院学报,2010,29(02):21-26+99.DOI:10.14155/j.cnki.35-1293/g4.2010.02.008.

基金信息:

福建省科技厅重点项目“白茶饮料加工新技术研究与应用”(项目编号:2007N01020702)

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