超声波技术与番茄产业:一篇综述
Amir Shafaei Fallah1, Fateme Asadi Touranlou1, Mitra Rezaie1
1Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Ultrasonics sonochemistry
|May 8, 2025
概括
超声波技术通过改善生物活性化合物提取和微生物减少来增强番茄加工. 这种可持续的方法还有助于废物利用,为食品工业带来了显著的好处.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 番茄加工会产生大量富含抗氧化剂和纤维的废物.
- 废物利用对可持续性至关重要,减少对环境的影响.
- 超声波技术为各种食品加工应用提供了一种非侵入性方法.
研究的目的:
- 审查超声波在番茄加工中的应用.
- 评估超声波对生物活性化合物提取,微生物抑制,发芽和农业化学物质去除的影响.
- 探索使用超声波在番茄工业废弃物利用的潜力.
主要方法:
- 在番茄加工中对超声波应用的文献综述.
- 对pectin和lycopene的超声波辅助提取 (UAE) 效率的分析.
- 评估超声波对微生物负载,发芽率和农药残留物的影响.
主要成果:
- 与传统方法相比,阿联的pectin和lycopene产量增加了34-77%.
- 超声波将农药残留量降低高达97%,微生物数量减少1.5-3.4log CFU/g.
- 结合的超声波治疗提高了发芽率高达43%,但可能会影响幼苗的活力.
结论:
- 超声波技术在提高番茄加工,废物利用和产品质量方面显示出显著的前景.
- 需要进一步的研究来优化超声波参数,并将其与其他技术集成,以实现工业可扩展性.
- 超声波为食品工业提供了一种可持续和有效的工具,特别是最大限度地提高番茄副产品的价值.
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