食品加工新技术课件

食品加工新技术
endanger the safety of food; The traditional low temperature heating can not kill all in food microbiology, and high temperature sterilization will destroy nutrients in the food and the food in different degrees of natural features, result in nutritional components of destruction, loss, or lead to bad flavor, color intensifies, loss of volatile components, etc.
食品加工新技术
v ltrasonic wave has the following features: 1) ultrasound can be in gas, liquid and solid, solid solution and other effective transmission medium. 2) ultrasound can pass strong energy. 3) the superposition of ultrasonic will produce reflection, interference, and resonance phenomenon. 4) the spread of ultrasound in liquid medium, can have a strong impact on the interface and cavitation phenomenars, studies have shown that ultrasonic can in a very short period of time to kill and destroy microbes, also can have on food such as homogeneous, Chen, a variety of action such as cracking macromolecule material, which can improve and improve the food quality and better keep food original taste and flavor, so ultrasonic technology is becoming more and more attention.
Ultrasonic sterilization
食品加工新技术
Contents
v Introduction v ultrasonic v Mechanism of ultrasound sterilization v The influence of ultrasonic sterilization effect factors v Ultrasonic sterilization technology v Ultrasound with other technologies synergistic
sterilization v Ultrasonic sterilization equipment v The problems existing in the ultrasonic sterilization
食品加工新技术
Introduction
Each year in the food industry because of the loss caused by microbial action is huge, and produced by microbial food deterioration caused by food safety problem increasingly prominent, so the sterilization is a key process the food processing and storage.
食品加工新技术
ultrasonic
v Ultrasonic belongs to the mechanical wave, as part of the sound waves, frequency is greater than 20 KHZ.
v Particle by mechanical force is generated by the medium effect of periodic vibration.
食品加工新技术
Food sterilization methods varied, in terms of its essence, is the sterilization and inhibit the growth of microorganisms in food, to food can be available for use in a long time. Chemical sterilization caused serious residues of harmful chemicals in foods,
食品加工新技术
食品加工新技术
v The two main parameters of ultrasonic wave: Frequency: F p 20 KHZ (similar because of the effect in practice, usually the F 15 k of sound waves, also known as ultrasonic or higher); Power density: p = transmission power (W)/launch area (cm2); Usually p acuity 0.3 w/cm2;