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·2009102009--“”2006BD04A08。1968-。E-maildhliu@zju.edu.cn。0。。。。。、、、、。。。、。、、[1]。、。11.120kHz[2]。20kHz~10MHz。20~100kHz。PoveyMason[3]。1.2。[4]。、。。310029。。TS201.1Adoi10·39691jissn·1671-9646X·2009·10·004ResearchProgressonInactivationofMicrobesUsingUltrasoundinFoodandWastewaterAreaLiuDonghongMengRuifengTangJianiSchoolofBio-systemsEngineeringandFoodScienceZhejiangUniversityHangzhou310029ChinaAbstractThedefinitionofultrasoundandthemechanismofitsmicrobialinactivationwereintroducedprogressofultrasonicdisinfectioninfoodandwastewaterareawassummarizedespeciallyinthecombinationofultrasoundandothertechnologies.Attheendthefollowingresearchforfurtheradvancementofultrasoundwasproposed.Keywordsultrasoundinactivationdisinfectionfoodwastewatermicroorganism10(187)·No.10200910AcademicPeriodicalofFarmProductsProcessingOct.1671-9646(2009)10-0018-042009101.32060[5]。、[2]。[4]。。。。5500℃50MPa。。[6]、、、。2.5MHz[7]。22.1。。、。JoyceE[8]bacillussubtilis。20~38kHz512~850kHz。31。。2。。3。。Hua[9]Escherichiacoli、。4.6~74W/cm20.031~0.046/min。、、—0.027~0.047/min205kHz1017kHz0.078/min0.030/min。、81216g/100mL、pH2.54.0。ATCC259225。-30℃30℃。pH[10]。。。MartinWalter27kHz20L1h70%。、、[11]。2.2。。。Ordonez[12]20kHz160W5~62℃。McClements[13]、pH、。[1214~16]、、·19··200910、、[16]。、、、、。CiccoliniL[17]Saccharomycescerevisiae455055℃50100180W。。100W。VL1。—。GuerreroS[18]600W20kHz95.2μm1000×10-6。1000×10-6SabouraudpH5.630~90min。30min130min390min。RasoJ[16]Mano-SonicationMS+Mano-Thermo-SonicationMTSBacillussubtilis、。70℃500kPa。500kPa117μm12min99%500kPa。90~150μm。90μm20kHz300kPa70℃12min75%150μm99.9%。70℃MTS70~90℃—20kHz300kPa117μm6min。。VillamielM[19]。PseudomonasfluorescensStreptococcusthermophilus。。。Bermúdez-AguirreD[20]—。、。PhullSS[21]。①15min90mg/L20mg/L②40μ1μ③11×106④⑤5min⑥⑦800kHz20kHz。BlumeT[22]。50μm30W/L20s70μm11μm。50μm75%2.55s50310W/L3.33.7。5s+5s43%。DuckhouseH[23]20850kHz。20kHz+850kHz。·20·200910850kHz。TiO2Legionellapneumophila。TiO2。0.2g/mLTiO230min6%TiO218%TiO2TiO21.0g/mL3。102~107cfu/mL。TiO2、、OHTiO2[24]。。31、。2、、、、、、[25]。3、①②③、④、、。CrosbyL.Juicespasteurizedultrasonically[J].FoodPro－duction/Management198296.ButzPTauscherB.Emergingtechnologieschemicalas－pects[J].FoodResearchInternational200235279-284.PoveyMJWMasonTJ.Ultrasoundinfoodprocessing[M].LondonBlackieAcademic&Professional1998.SalaFJBurgosJCondonS.Effectofheatandultrasoundonmicroorganismsandenzymes[M].LondonBlackieAcademic&Professional1995176-204.EarnshawRGAppleyardJHurstRM.Understandingphysicalinactivationprocesses:combinedpreservationopportunitiesusingheatultrasoundandpressure[J].InternationalJournalofFoodMicrobiology1995282197-219.RahmanMS.Lightandsoundinfoodpreservation[M].NewYorkMarcelDekker1999673-686.AlligerH.Ultrasonicdisruption[J].AmericanLaboratory19751075-85.JoyceEPhullSSLorimerJPetal.Thedevelopmentandevaluationofultrasoundforthetreatmentofbacterialsuspensions.AstudyoffrequencypowerandsonicationtimeonculturedBacillusspecies[J].UltrasonicsSono－chemistry200310315-318.HuaIThompsonJE.InactivationofEscherichiacolibysonicationatdiscreteultrasonicfrequencies[J].WaterResearch200034153888-3893.Salleh-MackSZRobertsJS.Ultrasoundpasteurization:TheeffectsoftemperaturesolublesolidsorganicacidsandpHontheinactivationofEscherichiacoliATCC25922[J].UltrasonicsSonochemistry200714323-329.MasonTJJoyceEPhullSSetal.Potentialusesofultrasoundinthebiologicaldecontaminationofwater[J].UltrasonicsSonochemistry200310319-323.OrdonezJASanzBHernandesPEetal.Anoteontheeffectofcombinedultrasonicandheattreatmentsonthesurvivalofthermoduricstreptococci[J].JAppliedBacteri－ology198454175-177.McClementsDJ.Advancesintheapplicationofultrasoundinfoodanalysisandprocessing[J].TrendsinFoodScienceandTechnology199569293-299.ManasPPaganRRasoJetal.InactivationofSalmonellaTyphimurium,andSalmonellaSenftenbergbyultrasonicwavesunderpressure[J].JFoodProtection2000634451-456.MilesCAMorleyMJHudsonWRetal.Principlesofseparatingmicroorganismsfromsuspensionsusingultrasound[J].JAppliedBacteriology19957847-54.RasoJPaloAPaganRetal.InactivationofBacillussubtilissporesbycombiningultrasonicwavesunderpressureandmildheattreatment[J].JAppliedMicrobiology199885849-854.CiccoliniLTaillandierPWilhemAMetal.Lowfre－quencythermo-ultrasonicationofSaccharomycescerevisiaesuspensionseffectoftemperatureandofultrasonicpower[J].ChemicalEngineeringJournal199765145-149.GuerreroSTognonMAlzamoraSM.ResponseofSaccharomycescerevisiaetothecombinedactionofultrasoundandlowweightchitosan[J].FoodControl200516131-139.VillamielMJongP.InactivationofPseudomonasfluorescensandStreptococcusthermophilusinTrypticase?SoyBrothandtotalbacteriainmilkbycontinuous-lowultrasonictreatmentandconventionalheating[J].JFoodEngineering200045171-179.Bermúdez-AguirreDCorradiniGMMawsonRetal.ModelingtheinactivationofListeriainnocuainrawwholemilktreatedunderthermo-sonication[J].InnovativeFoodScienceandEmergingTechnologies200910172-178.[1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]25·21·200910PhullSSNewmanAPLorimerJPetal.Thedevelopmentandevaluationofultrasoundinthebiocidaltreatmentofwater[J].UltrasonicsSonochemistry19974157-164.BlumeTNeisU.Im