超声波为频率高于20 kHz以上的声波，是一种机械振动在媒质中的传插过程，其传播过程中，超声波与媒质的相互作用，可以使超声波的相位和幅度等发生变化；功率超声波则会使媒质的状态、组成、结构和功能等发生变化。本文综述了食品工业中的超声提取、超声灭菌、超声干燥、超声过滤、超声清洗等方面的进展，介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用，并简要分析了超声波的作用机理，旨在食品工业中使超声波技术得到更好的利用。

Ultrasound is sound energy in the form of waves having a frequency above > 20 kHz. It is widely used in food industries for its capabilities of changing the composition, formation and function of food materials. To make good use of this technology, the mechanism of ultrasound treatment was briefly discussed and the recent researches of ultrasonic extraction, sterilization, drying, filtration, cleaning, etc., were reviewed. Besides, the application of ultrasonic technology in synthesis of food additives, microbial metabolites, fermentation, food analysis, and control of crystallization were introduced.

国家自然科学基金（20436020，20506006）