磁场在食品冻结中的应用研究进展  

Research Progress on the Application of Magnetic Field in Food Freezing

作　　者：潘治利[1,2] 吴阳阳 申佳晋 雷萌萌 艾志录 黄忠民[1,3] Pan Zhili;Wu Yangyang;Shen Jiajin;Lei Mengmeng;Ai Zhilu;Huang Zhongmin(The College of Food Science and Technology,Henan Agricultural University,Zhengzhou,450002,China;National Research and Development Center of Quick Frozen Rice Products Processing Technology,Zhengzhou,450002,China;Ministry of Agriculture Henan Engineering Research Center of Cold-chain Food,Zhengzhou,450002,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]国家速冻米面制品加工技术研发专业中心,郑州450002 [3]河南省冷链食品工程技术研究中心,郑州450002

出　　处：《冷藏技术》2022年第1期1-7,共7页Journal of Refrigeration Technology

基　　金：国家重点研发计划资助(2018YFD0400600);郑州市科技重大专项(174PZDZX576)。

摘　　要：人们对速冻及冷冻食品品质的要求越来越高。磁场辅助冻结作为一种新型冻结技术,对冻结后的产品品质有着重要的影响。本文阐述了磁场辅助冻结对产品品质的影响机制,综述了磁场辅助冻结技术目前在水、溶液、果蔬、肉品中的研究进展情况。在外加磁场的条件下对食品进行冻结,可使食品内部产生的冰晶更为细小,能提升冰核的成核率,改善大多数食品的冻结速率,进而提高产品品质。在未来冷冻食品的生产及贮藏过程中磁场辅助冻结有着较好的应用前景。Our requirements for the quality of quick-frozen and frozen food are getting higher and higher.Magnetic field-assisted freezing,as a new freezing technology,has an important impact on the quality of frozen products.This paper expounds the influence mechanism of magnetic field-assisted freezing on product quality,and summarizes the current research progress of magnetic fieldassisted freezing technology in water,solution,fruits and vegetables and meat.Freezing food under the condition of external magnetic field can make the ice crystals produced inside the food smaller,increase the nucleation rate of ice nucleation and accelerate the freezing rate of most foods.Furthermore,it can improve the product quality and have a good application prospect in the production and storage of frozen food in the future.

关 键 词：磁场 辅助冻结 水分 冰晶 过冷度 

分 类 号：TS205.7[轻工技术与工程—食品科学]