超冰温技术研究进展  

Research Advance on Controlled Supercooling-Point Technology

作　　者：张博博 孙钦[1] 许朝阳 李京 董凯军[1] ZHANG Bo-bo;SUN Qin;XU Zhao-yang;LI Jing;DONG Kai-jun(Guangzhou Institute of Energy Conversion,Chinese Academy of Sciences,CAS Key Laboratory of Renewable Energy,Guangzhou 510640,China;Nari Group Corporation(State Grid Electric Power Research Institute),Nanjing 210000,China;State Grid Hubei Electric Power Research Institute,Wuhan 430077,Chinaa)

机构地区：[1]中国科学院广州能源研究所,中国科学院可再生能源重点实验室,广东广州510640 [2]南瑞集团有限公司(国网电力科学研究院有限公司),江苏南京210000 [3]国网湖北省电力有限公司电力科学研究院,湖北武汉430077

出　　处：《保鲜与加工》2020年第6期227-232,共6页Storage and Process

基　　金：国家电网公司总部科技项目(SGHB0000KXJS1800477)。

摘　　要：超冰温技术是冰温技术的发展和延伸,对比多种食品贮藏方式,在货架期、口感、能耗上均具有明显的综合优势,也是未来高品质食品保鲜技术的发展趋势。本文概述了超冰温技术及其原理,并指出过冷状态的稳定性和不可预测性是超冰温技术的研究重点和难点,重点阐述了现有冻结技术中主要影响过冷状态的因素,以期为超冰温技术的推广和应用提供参考。Controlled supercooling-point technology is the development and extension of controlled freezing point technology,which has obvious comprehensive advantages compared with other food storage methods in extending shelf life,improving taste,and saving energy,and is also the development trend of high-quality food preservation technology in the future.This paper summarizes the concept and principle of controlled supercooling-point technology,and points out that the stability and unpredictability of supercooled state is the key point and difficulty in the research of super-ice-temperature technology,emphatically expounds the main factors affecting supercooling state in existing freezing technology,which aims to provide a reference for the extension and application of super-ice temperature technology in the future.

关 键 词：超冰温 过冷 保鲜 影响因素 

分 类 号：TS205[轻工技术与工程—食品科学]