基于环境压强控制的浸渍技术在食品业的应用  

Research Progress in Rapid Impregnation Based on the Change of Environmental Pressures in Food Processing

作　　者：徐学明[1,2] 杨哪[2] 金亚美[2] 马倩[2] 赵娟娟[2] 金征宇[1,2] 

机构地区：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2014年第6期561-569,共9页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划(2012BAD37B01);农业部公益性行业(农业)科研专项(201303070-02)

摘　　要：综述了国内外基于环境压强控制的快速浸渍技术的关键因素,包括压强、多孔状材料特性、浸渍液浓度和压强保持时间,介绍了各加工因素的特点,同时介绍了快速浸渍技术在农产品加工领域的研究方向,包括动物和植物原料,以及禽蛋类产品快速盐渍加工,果蔬类产品的营养强化、益生菌富集、抗氧化褐变、涂膜等功能化快速加工。控制浸渍体系环境压强是实现目标溶质快速渗入到多孔状的农产品组织内部的主要手段,对于腌渍食品的快速加工及功能性产品的开发具有重要意义。The main phenomenon on rapid impregnation treatment is the hydrodynamic mechanism,mass transfer mechanism and water diffusion.The control of impregnation solution pressure and its duration is the main methods for target ion and molecular rapid penetrate into agricultural products and food materials.The knowledge of rapid impregnation based on the change of environmental pressures is important in developing of functional foods and pickled foods.Effectiveness of impregnation of food materials is widely affected by several factors such as concentration of the external liquid,operation variables and food microstructure including porosity,pore size,various kinds of shape and gas or liquid occupying the pores.Due to its unique characteristics,Vacuum impregnation was considered a technology with high potential industrial applications.The target of this rapid impregnation method is to increase the mass transfer of solid-liquid operation such as osmotic dehydration,acidification,brining of fish,beef and chicken products.In order to provide references for domestic research in this field,the key technical factors on rapid impregnation （compression ratio,brine concentration,the length of environmental pressure periods,sample microstructure） widely used at present in agro-products and food materials were introduced,and operational characteristics of each factor were also summarized.When external pressure is change,sample deformations coupled with impregnation.Greatly deformed matrices may relax the more mechanical energy stored in their elastic structural elements.The greater the elastic character,the higher the volume recovery and the more impregnation effectiveness.Saturated brines were recommended in impregnation treatments for the acceleration of mass transfer through the sample.Nevertheless,the solution concentration profile at a determined overall solute uptake will be different depending on the brine concentration used.The length of the different pressure period in impregnation process is that necessary to achieve

关 键 词：环境压强 农产品 腌渍 功能性食品 

分 类 号：TS205.2[轻工技术与工程—食品科学]