科研之友
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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.
- 出版日期2012-8
- 单位CSIRO
