The Basic Concept and Research Progress of Food Physical Processing

This chapter provides an introduction to interdisciplinary food physical processing as well as applications of food processing in research and industry production, and the effects of food physical processing on food quality. This chapter introduces the main research work on food physical processing by Professor Haile Ma’s team from Jiangsu University; this includes ultrasonic-assisted enzymatic hydrolysis of protein, ultrasonic-assisted fermentation, ultrasonic-assisted extraction, ultrasonic cleaning of food, ultrasonic degradation of polysaccharides, ultrasonic-assisted transesterification of triglycerides, ultrasonic-assisted osmotic dehydration of vegetables, ultrasonic-assisted aging of vinegar, magnetism-assisted fermentation, infrared blanching and dehydration of fruit and vegetables, combined Laser and UV irradiation breeding of microorganism, and pulsed light processing of food.