食品快速冷冻新技术研究进展  

Review of New Food Quick-freezing Technology

作　　者：韩道财[1] 张长峰[1] 段荣帅[1] 杨海莹[1] 

机构地区：[1]山东商业职业技术学院食品药品学院,山东省农产品贮运保鲜技术重点实验室,国家农产品现代物流工程技术研究中心,山东济南250103

出　　处：《食品研究与开发》2016年第5期171-176,共6页Food Research and Development

基　　金：“十二五”国家科技支撑计划(2012BAD38B06)

摘　　要：传统低温冷冻因冰晶生长易造成产品解冻后汁液流失、组织溃败、生物活性丧失,介绍了电场、磁场、超声辅助冷冻降低过冷度,抑制冰晶生长的研究及技术。介绍了真空冷却技术原理、优缺点及应用。介绍了微波辅助冷冻、高压冷冻技术和冷冻保护剂辅助玻璃化冷冻。对冷冻新技术在新型商业模式下的研究开发进行了展望。Traditional low temperature freezing easily leads to drip loss,tissue rout and biological activity loss of product after thaw. The study and technology of lowerring super-cooling degree and inhibiting the growth of ice crystal with the assit of electric field,magnetic field and ultrasound was introduced. The principle,advantages,disadvantages and use of vacuum cooling technology was introduced. Microwave assisted frozen,high pressure freezing technology and cryoprotectant assited vitrification frozen was introduced. The study and development of new freezing technology was expected under the new business model.

关 键 词：电场 磁场 超声 冷冻 

分 类 号：TS205.7[轻工技术与工程—食品科学]