食品冻结过程的辅助技术研究进展  

Research Progress of Assistant Technology in Food Freezing Process

作　　者：孙志利 李婧 王波 田绅 袁颖颖 朱水心 冯政杨 刘俊良 徐卓然 Sun Zhili;Li Jing;Wang Bo;Tian Shen;Yuan Yingying;Zhu Shuixin;Feng Zhengyang;Liu Junliang;Xu Zhuoran(Tianjin University of Commerce,Refrigeration Engineering Research Center of Ministry of Education,Tianjin,300134,China;Chinese Refrigeration Society,Beijing,100142,China)

机构地区：[1]天津商业大学冷冻冷藏技术教育部工程研究中心,天津300134 [2]中国制冷学会,北京100142

出　　处：《冷藏技术》2022年第2期1-11,共11页Journal of Refrigeration Technology

基　　金：国家重点研发计划“绿色宜居村镇技术创新”重点专项(编号:2020YFD1100305);天津市科学技术局科技帮扶提升重大工程项目(编号:20ZYCGSN00310)。

摘　　要：对高压辅助冻结技术、超声波辅助冻结技术、电磁辅助冻结技术(电场辅助冻结技术、磁场辅助冻结技术)、射频/微波辅助冻结技术和脱水辅助冻结技术等加速食品冻结过程的辅助技术进行了总结,分析了不同辅助技术的应用原理,对比了不同辅助技术对冰结晶生成和过冷度的影响,论述了不同辅助技术的应用现状,为食品冻结过程的辅助技术的推广提供支持。The auxiliary technologies for accelerating food freezing process,such as high pressure assisted freezing technology,ultrasonic assisted freezing technology,electromagnetic assisted freezing technology(electric field assisted freezing technology,magnetic field assisted freezing technology),radio frequency/microwave assisted freezing technology and dehydration assisted freezing technology,are summarized,this paper analyzes on the application principle of different assistant techniques,compares the influence of different assistant techniques on ice crystallization and supercooling degree,and discusses the application status of different assistant techniques,which provides support for the popularization of assistant techniques in food freezing process.

关 键 词：食品冻结 辅助技术 结时间 冰结晶 过冷度 

分 类 号：TS205[轻工技术与工程—食品科学]