肉制品真空冷却技术研究进展  

Research Progress of Vacuum Cooling Technology for Meat Products

作　　者：郭治宇 GUO Zhiyu(Shanghai Science and Technology Management School,Shanghai 200433,China)

机构地区：[1]上海科技管理学校,上海200433

出　　处：《食品安全导刊》2022年第28期168-171,共4页China Food Safety Magazine

摘　　要：肉制品在热加工后需要进行快速冷却,以避免熟肉中微生物繁殖及保证品质。然而,传统的冷却方法难以满足这一要求,尤其是肉制品核心温度的降低。真空冷却技术的冷却速度快且冷却均匀,可快速降低熟肉制品的温度,进而延长产品的货架期和贮藏期等。但与此同时也带来了一些问题,如失重率高、投入成本较高等。真空冷却技术作为具有独特发展潜力的食品快速冷却技术,其特有的优势促使了人们对其的深入研究。为促进真空冷却技术的发展,本文综述了肉制品真空冷却技术的研究进展。Meat products require rapid cooling after thermal processing to avoid microbial growth in cooked meat and ensure quality.However,traditional cooling methods are difficult to meet this requirement,especially the reduction of the core temperature of meat products.The cooling speed of vacuum cooling technology is fast and uniform,which can quickly reduce the temperature of cooked meat products,thereby prolonging the shelf life and storage period of products.But at the same time,it also brings some problems,such as high weight loss rate and high input cost.As a rapid food cooling technology with unique development potential,vacuum cooling technology has its unique advantages,which has prompted people to study it deeply.In order to promote the development of vacuum cooling technology,this paper reviews the research progress of vacuum cooling technology for meat products.

关 键 词：肉制品 真空冷却 浸没式真空冷却 鼓泡式真空冷却 改进 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]