摘要
低能超声波检测技术能无损测定多种食品的品质,如肉、鱼和乳制品等。在阐述低能超声波(LIU)检测技术原理的基础上,概括介绍了该检测技术在乳制品(牛奶和奶酪)成分的测定、质构特性(黏度和弹性等)的测定以及异物和添加剂检出等方面的应用研究进展。
Ultrasound has been used to non-destructively assess the quality of many foods such as meat,fish and dairy products.The basic detecting principle of low-intensity ultrasonics（LIU）technology was described,then the application of LIU to detect the composition,texture characteristics（viscosity and elasticity and so on）,foreign bodies and additive in the dairy products were briefly reviewed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期467-469,472,共4页
Science and Technology of Food Industry
