相场模拟在食品冷冻冷藏领域的研究进展  

Research Progress of Phase Field Simulation in Food Refrigeration

作　　者：甄仌[1] 苏格毅 孙惠蕾 张雪 杨红艳 许莹莹 ZHEN Bing;SU Geyi;SUN Huilei;ZHANG Xue;YANG Hongyan;XU Yingying(School of Energy and Civil Engineering,Harbin University of Commerce,Harbin,Heilongjian 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：《农产品加工》2022年第5期63-65,共3页Farm Products Processing

基　　金：黑龙江省自然科学基金联合引导项目(LH2019E069)。

摘　　要：大冰晶对冻结加工过程中食品细胞有一定的破坏作用,为减少肉类等冷冻食品的风味丧失和品质降低,迫切需要研究冰晶的形成机理及过程。应用相场法对冰晶的微观生长过程进行研究,将有助于深入揭示结冰微观机理及过程,从而指导食品的冻结工艺,改善冷冻食品品质。简述相场法的原理及优势,并阐述了相场法在食品冷冻冷藏领域中的研究现状及侧重点,为今后相场法在食品冷冻冷藏领域的发展提供一定的帮助。Large ice crystals have a certain destructive effect on food cells during the freezing process.In order to reduce the loss of flavor and quality of frozen foods such as meat,it is urgent to study the formation mechanism and process of ice crystals.The phase field method can be used to study the micro growth process of ice crystals,which will help to reveal the micro mechanism and process of freezing,guide the freezing process of food and improve the quality of frozen food.This paper described the principle and advantages of phase field method,and expounded the research status and emphasis of phase field method in the field of food freezing and refrigeration,which provided some help for the development of phase field method in the field of food freezing and refrigeration in the future.

关 键 词：相场法 食品冷冻冷藏 冰晶 食品品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]