3.Institute of Food Ultrasonic Processing
Institute of Food Ultrasonic Processing mainly focuses on the theoretical research of the ultrasonic field design. Ultrasound technique is widely applied in the various food processes, such as enzymolysis, fermentation, extraction, and cleaning. Recently, the research of ultrasound has been extended to the fields of chromatographic separation, hot-air drying, quick freezing and thawing, homogenization, emulsification, and membrane separation. Based on the ultrasound-related research, the industrial standard of MIIT, Ultrasonic Liquid Food Processing Equipment, has been drafted. Since 2011, the team of Institute of Food Ultrasonic Processing has published 51 papers in Ultrasonics Sonochemistry (JCR: Q1, IF 7.279 in 2019), reporting the research systematically in this field.