食品冷冻理论和技术的进展  

Advances on theory and technology for food freezing

作　　者：李志新[1] 胡松青[1] 陈玲[1] 李琳[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《食品工业科技》2007年第6期223-225,116,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20436020;20506006)。

摘　　要：冷冻贮藏对食品保藏和运输具有重要意义,冷冻食品加工行业发展势头良好,与食品冷冻相关的理论与技术也有长足的进展。本文介绍了与食品冷冻过程相关的传递、玻璃化转变和冰结晶理论的现状和进展,指出由食品物料及其在冷冻过程变化的特殊性所引起的建立系统的食品冷冻理论的复杂性;综述了超声强化冷冻、高压冷冻、冷冻蛋白技术、CAS冻结系统和冰温技术的简要原理,及其在食品行业的应用进展。Freezing storage is of vital importance to food preservation and transportation. The frozen food processing industry has a good foreground. And there were some great advances on the theories and technology for food freezing. The present status and progress on the theories for food freezing processing, involving in heat and mass transfer, glass transition and ice crystallization, were introduced. Based on the features of the food materials and their variations during food freezing process, it is complicated to establish the systemic theories for food freezing.In addition, the concise principles for the novel food freezing technologies, such as the ultrasound-enhanced freezing, high pressure freezing, freeze proteins technology, CAS freezing system and controlled freezing-point technique, and their application are reviewed.

关 键 词：冷冻食品 冷冻技术 冷冻理论 

分 类 号：TS205.7[轻工技术与工程—食品科学]