浸渍式冷冻技术的研究进展  

Research progress on immersion chilling and freezing

作　　者：李晓燕[1] 陈杰 樊博玮 赵宜范 闫淑晴 LI Xiaoyan;CHEN Jie;FAN Bowei;ZHAO Yifan;YAN Shuqing(School of Energy and Building Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,黑龙江哈尔滨150028

出　　处：《食品与发酵工业》2020年第15期307-312,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(51476049)。

摘　　要：浸渍式冷冻(immersion chilling and freezing,ICF)是利用低温冷冻液与食品直接接触,实现食品迅速降温及冻结的一种高效的冷冻加工技术。与其他冷冻方法相比,浸渍式冷冻具有冷冻速率快、能耗低、冻品品质高等优点。通过研究国内外相关文献,从浸渍式冷冻的机理、低温冷冻液及改进方法3个方面综述了浸渍式冷冻近年来的研究进展。对浸渍式冷冻在食品冷冻加工中的应用进行归纳分析,总结浸渍式冷冻在食品冷冻加工中存在的问题,提出未来发展方向。Immersion chilling and freezing is a kind of efficient freezing processing technology that makes use of the cryogenic liquid refrigerant to directly contact with food and realize the rapid cooling and freezing.Compared with other freezing methods,immersion chilling and freezing has the advantages of fast freezing rate,low energy consumption and high quality.This paper reviewed the research progress of immersion chilling and freezing in recent years from three aspects:the mechanism of immersion chilling and freezing,the cryogenic refrigerant liquids and the improved method.The application of immersion chilling and freezing in frozen food processing was analyzed.And the problems of immersion chilling and freezing in frozen food processing were summarized.Furthermore,the future development direction of immersion chilling and freezing was put forward.

关 键 词：浸渍式冷冻 冷冻液 冷冻方法 速冻 食品加工 

分 类 号：TS205[轻工技术与工程—食品科学]