| 雷德柱,高大维,于淑娟.超声波在食品技术中的应用[J].,2000,19(5):44-48 |
| 超声波在食品技术中的应用 |
| Applications of ultrasound in food technology |
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| 中文摘要: |
| 强超声在媒质中传播时产生力学效应、空化效应和热效应，并由此增强质量传输和热传递，对介质产生强的切向力。本文对超声波在辅助或强化提取、冷冻、乳化、过滤、结晶和干燥等食品的加工技术中应用加以综述。 |
| 英文摘要: |
| High power ultrasound has mechanical, cavitational and thermal effects on its propagating medium, and therefore mass and heat transportations can be enhanced.Strong tangential force are generated against the viscous medium. Ultrasound aids extraction, freezing, emulsifying, filtering, crystallizing and drying in food processing and these functions will be reviewed presently. |
| DOI：10.11684/j.issn.1000-310X.2000.05.011 |
| 中文关键词: 超声波 空化 质量传输 食品加工 |
| 英文关键词: Ultrasound wave Cavitation Mass transportation Food processing |
| 基金项目: |
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