冷冻冷藏食品新技术的应用与前景  

APPLICATION AND FOREGROUND OF THE NEW TECHNOLOGY OF FROZEN FOOD

作　　者：姚艾东[1] 何健[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第3期84-87,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：阐述了食品冷藏链的应用现状及发展;介绍了食品聚合物理论在冷冻食品中的应用,在玻璃态下造成食品品质变化的一切受扩散控制的反应,其速率均十分缓慢,甚至不会发生;论述了抗冻蛋白的抗冻机制及在食品工业中的应用.The composition of food cold storage is described, its application situation and development in food industry are discussed. Theory of the food polymerscience demonstrates in frozen food application is introduced. Under the glass state, the change of food quality is controlled by the reaction of diffusion, which is quite slow in speed or even could not happen. The principles of antifreeze proteins as well as their applications in food industry are presented.

关 键 词：冷藏链 玻璃化 抗冻蛋白 

分 类 号：TS201.1[轻工技术与工程—食品科学]