食品工业科技2012，Vol.33Issue(9)：467-469,472,4.
低能超声波检测技术在乳制品工业中的应用研究进展
Development of low-intensity ultrasonics detecting technologyin the dairy industry
李伟 1徐斐 1曹慧 1于劲松1
作者信息
- 1. 上海理工大学食品质量与安全研究所,上海200093
- 折叠
摘要
Abstract
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.关键词
低能超声波/乳制品工业/检测Key words
LIU/dairy industry/detection分类
轻工纺织引用本文复制引用
李伟,徐斐,曹慧,于劲松..低能超声波检测技术在乳制品工业中的应用研究进展[J].食品工业科技,2012,33(9):467-469,472,4.
