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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT
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A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

机译：食品段超声辅助加工近期趋势综述

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摘要

In the food industry, ultrasound is a recent and potentially favorable technology. A number of physical and chemical changes are generated in the food by the transmission and distribution of ultrasound waves which enhance the productivity of many food processing operations. This technology is also used as a diagnostic tool in quality control of food products. Ultrasound processing falls under the category of green technology due to ecofriendly and non toxic behavior.The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.
机译：在食品工业中，超声是最近且潜在的有利技术。通过超声波的传输和分布在食物中产生了许多物理和化学变化，其增强了许多食品加工操作的生产率。该技术也用作食品质量控制的诊断工具。由于生态友好和无毒行为，超声处理下降了绿色技术的范畴。本综述总结了这种超声技术的作用以及其援助行业;烹饪质量的改善，物理化学性质，微生物灭活的增强以及预处理，以减少丙烯酰胺，并从食物垃圾中恢复有价值的生物材料。

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