Ultrasonics in food processing - Food quality assurance and food safety

被引：177
|
作者：
Chandrapala, Jayani [1 ]
Oliver, Christine [2 ]
Kentish, Sandra [3 ]
Ashokkumar, Muthupandian [1 ]
机构：
[1] Univ Melbourne, Sch Chem, Melbourne, Vic 3010, Australia
[2] CSIRO, Div Food & Nutr Sci, Werribee, Vic 3030, Australia
[3] Univ Melbourne, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2012年 / 26卷 / 02期
关键词：
PULSED ELECTRIC-FIELD; PHYSICOCHEMICAL CHARACTERISTICS; PSEUDOMONAS-FLUORESCENS; LISTERIA-MONOCYTOGENES; POLYPHENOL OXIDASE; THERMO-SONICATION; ESCHERICHIA-COLI; POWER ULTRASOUND; ASCORBIC-ACID; TOMATO JUICE;
D O I：
10.1016/j.tifs.2012.01.010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Ultrasonication can pasteurize and preserve foods by inactivating many enzymes and microorganisms at mild temperature conditions, which can improve food quality in addition to guaranteeing stability and safety of foods. In addition, the changes to the physical properties of ultrasound, such as scattering and attenuation caused by food materials have been used in food quality assurance applications.
引用
收藏
页码：88 / 98
页数：11
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