期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2013
卷号：37
期号：2
页码：9-17
出版社：Galati University Press
摘要：In the recent years, food industry has shown a real interest in ultrasound use because of its effect on physical, biochemical and microbial properties of food systems. In order to better understand how the acoustic cavity effects could be best applied in food industry, a review on acoustic cavitation and its effects was done. The present paper describes in detail the basic principles underlying the effects of ultrasounds on food processing applications. It also provides theoretical background on acoustic cavitation and ultrasound production method. Moreover, harnessing mechanic, optic, chemical and biological effects of acoustic cavitation in food industry were briefly highlighted
