速冻食品中冰晶的研究进展  

Progress in Research of Ice Crystals in Fast Frozen Food

作　　者：许子雄 李保国[1] 罗权权 XU Zi-xiong;LI Bao-guo;LUO Quan-quan(School of Energy and Power Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学能源与动力工程学院,上海200093

出　　处：《包装与食品机械》2018年第2期63-67,共5页Packaging and Food Machinery

基　　金：上海市联盟计划项目(LM201750)

摘　　要：速冻技术可有效保持食品的新鲜度,但由速冻带来的"副产物"冰晶会对食品内、外部造成破坏,导致营养物质流失,外观口感变差。针对冰晶产生的机理,检测冰晶的方法,影响冰晶体形成的因素,控制冰晶体生成的方法以及将来发展方向等方面进行了论述。目的在于通过对冰晶的了解,改进现有方法,提高速冻食品的品质。Fast freezing technology can effectively maintain the freshness of the foods,but the“by product”-ice crystals brought by fast freezing can cause damage to the inside and outside of the food,resulting in the loss of nutrients and the deteriorated appearance and taste.In this paper,the formation mechanism and detection method of ice crystals,the factors affecting the formation of ice crystals,methods of controlling the formation of ice crystals and the future development direction,etc.were discussed.The purpose is to improve the existing methods and the quality of fast frozen foods by understanding ice crystals.

关 键 词：食品冻结 冰晶 细胞损伤 冻结速率 

分 类 号：TS205.7[轻工技术与工程—食品科学]