几种冷冻新技术对食品冻结过程中冰晶形成的影响  

Effect of novel freezing technologies on ice crystals during food freezing

作　　者：赵金红[1] 胡锐[1] 刘冰[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心,北京100083

出　　处：《食品与机械》2012年第6期241-245,共5页Food and Machinery

基　　金：国家科技支撑项目(编号:2011BAD39B00)

摘　　要：冷冻技术在现代食品加工工业中起着十分重要的作用,水结晶是冷冻过程的关键步骤。文章介绍几种冷冻新技术对食品冻结过程中水结晶的影响的研究进展,包括高压冷冻、超声波冷冻、渗透脱水冷冻、抗冻蛋白、冰核活性蛋白以及其它冷冻新技术。并阐述这些新技术对冰晶的影响机制,旨在能够更好地了解、预测及控制水结晶的过程,并进一步改进冷冻过程和提高冷冻食品的品质。Freezing technologies play an important role in modern food processing and water crystallization process is the key step determi- ning the freezing process. In this paper, several emerging techniques are introduced to improve the crystallization of water during freezing, including high-pressure freezing, ultrasound assisted freezing, os motic dehydrofreezing, antifreeze proteins, ice-nucleation active pro- teins and other new technologies. Moreover, the mechanism of novel methods affecting ice crystals is explained to understand, predict and control the crystallization process, thus improving the freezing process and the quality of the frozen product.

关 键 词：冰晶 高压冷冻 超声波冷冻 渗透脱水冷冻 抗冻蛋白 冰核活性蛋白 

分 类 号：TS205.7[轻工技术与工程—食品科学]