超声波技术在中央厨房食品加工中的应用研究进展

Applications and Research Progress of Ultrasonic Technology for Food Processing in Central Kitchen

摘要:

中央厨房是餐饮和食品行业发展的必然趋势，但在中央厨房集中采购、加工、储运环节过程中，传统加工方式不能满足中央厨房工业化运作。因此，需要新的高效处理技术来提高中央厨房的运营效率和食品安全控制。超声波技术是一种非热物理加工技术，不仅可以对原辅料及产品进行无损检测，还可以实现加工过程的精确控制和更高程度的自动化。该综述概述了超声波技术的机理，系统地阐述了超声波技术在中央厨房的原辅料和厨房用具的清洗、冷冻和腌制等加工操作的应用、产品杀菌、产品储运以及加工过程及产品进行无损检测。通过文献综述发现，超声波技术在中央厨房加工过程中非常具有应用价值，可以有效解决中央厨房在低清洁效率、高营养损失、高能耗、产品保质期短和自动化运行带来的挑战等问题。

Abstract:

The Central Kitchen is an inevitable trend in the development of catering and food industries. However, in the process of centralized procurement, processing, storage and transportation in the Central Kitchen system, traditional processing methods cannot satisfy the industrialized operation of the Central Kitchen system. Therefore, new efficient processing technologies are needed to improve the operational efficiency of the Central Kitchen and food safety control. Ultrasonic technology is a non-thermal physical processing technology, which can allow not only non-destructive detection of raw and auxiliary materials and products, but also precise control and higher degree of automation for processing. The paper summarizes the mechanism of ultrasonic technology, and systematically reviews the application of ultrasonic technology in central kitchen processing operations such as cleaning, freezing and/or marinating of raw and auxiliary materials and kitchen utensils, product sterilization, product storage and transportation, and non-destructive detection for processing and products. Through literature review, it is found that ultrasonic technology is very valuable for application in central kitchen processing, and can effectively solve problems encountered in the Central Kitchen system such as low cleaning efficiency, high nutrition loss, high energy consumption, short product shelf life and challenges related to automatic operation.