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