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首页> 外文期刊>Journal of Food Processing & Technology >Experimental Design and Optimization of Ultrasound Treatment of Food Products
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Experimental Design and Optimization of Ultrasound Treatment of Food Products

机译：食品超声波处理的实验设计与优化

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When scientists or manager in big food industries wants to develop or to modify some process in food production, one must go through lot of experimental and laboratory procedure and system scale up to obtain desired product or process. The development of food products or processes is a complex, expensive and risky multistage process, and special requirements should be considered in this process such as consumer demands, technical conditions and legislation background. Also, the quality of the ingredients, quantity, price, properties and the formulation of the final food also play very important role. Special interest is focused on power ultrasound processing. It can be exploited in several food processing like ultrasound assisted extraction of bioactives, oils, and essential oils, inactivation of microorganisms, enzymes, preservation of aromas, color, etc. In order to formulate and test ingredients that will be used, many food processing indutries use statistical approaches such as response surface methodology (RSM) in their research department in order to achieve the best formulation in relation to sensory acceptance, shelf life, nutritional demands, and physicochemical stability of product. RSM has important application in the design, development and formulation of new products, as well as in the improvement of existing product design. Therefore, technological unit operations and system set up can also be optimized, decreasing thus the volume of experiments and ingredients, time, chemicals, total financial input, energy etc.
机译：当大型食品行业的科学家或管理人员想要开发或修改食品生产中的某些过程时，必须经过大量的实验和实验室程序以及系统放大才能获得所需的产品或过程。食品或过程的开发是一个复杂，昂贵且有风险的多阶段过程，在此过程中应考虑特殊要求，例如消费者需求，技术条件和立法背景。同样，配料的质量，数量，价格，特性以及最终食品的配方也起着非常重要的作用。特别感兴趣的是功率超声处理。它可用于多种食品加工中，例如超声辅助提取生物活性物质，油和精油，灭活微生物，酶，保留香气，色泽等。为了配制和测试将要使用的成分，许多食品加工工业部门在其研究部门使用诸如响应面方法（RSM）之类的统计方法，以获得与产品的感官接受度，保质期，营养需求和理化稳定性相关的最佳配方。 RSM在新产品的设计，开发和制定以及现有产品设计的改进中具有重要的应用。因此，还可以优化技术单位的操作和系统设置，从而减少实验的数量和成分，时间，化学药品，总财务投入，能源等。

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