食品速冻方法与模拟技术研究进展  

Progress in Research on the Food Quick-freezing Method and Simulation Technology

作　　者：唐君言 邵双全[1] 徐洪波[1] 邹慧明[1] 田长青[1] Tang Junyan;Shao Shuangquan;Xu Hongbo;Zou Huiming;Tian Changqing(CAS Key Laboratory of Cryogenics,Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Beijing,100190,China;University of Chinese Academy of Sciences,Beijing,100049,China)

机构地区：[1]中国科学院理化技术研究所中国科学院低温工程学重点实验室,北京100190 [2]中国科学院大学,北京100190

出　　处：《制冷学报》2018年第6期1-9,共9页Journal of Refrigeration

基　　金：国家自然科学基金(51676199)资助项目;北京市科技计划课题(Z171100001317016)项目~~

摘　　要：随着食品行业的快速发展,食品速冻因可提供较高的食品品质而备受关注。本文介绍了冻结的原理,对比了快速冻结和慢速冻结对食品品质影响的差异,并阐述了食品速冻的传统方法及压力辅助、电磁辅助等新兴的速冻方式的优点和局限性,从提高食品品质和节能的角度而言,这些新兴的辅助速冻方式应用前景广阔。为了优化速冻过程并指导实验研究,总结了食品冻结过程数值模拟方法及其研究进展。Currently, given the rapid development in tood industries, tood quick-freezing provides high tood quafity and receives extensive attention. In the review, the principle of tood freezing was introduced, and tood quality differences belween the quick-freezing process and slow-freezing process were compared. Additionally, traditional and new methods of food quick-freezing including pressure assisted freez- ing, electric assisted freezing, and magnetic assisted freezing were classified to examine the status and development tendency. Further- more, the emerging methods exhibit immense application prospects from the food quality and energy consumption perspectives. The simpli- fied methods were summarized in the simulation process to optimize the freezing process and guide experimental studies.

关 键 词：速冻 食品品质 速冻方法 模拟 

分 类 号：TB611[一般工业技术—制冷工程] TQ025.3[化学工程]