冷冻食品中冰晶检测技术的研究进展  

Advancements in ice crystal detection technologies for frozen food

作　　者：徐霞[1,2,3] 郭照敬 柯志刚 周绪霞 丁玉庭[1,2,3] XU Xia;GUO Zhaojing;KE Zhigang;ZHOU Xuxia;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Zhejiang Key Laboratory of Green,Low-carbon and Efficient Development of Marine Fishery Resources,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]全省深蓝渔业资源绿色低碳高效开发重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014

出　　处：《食品与发酵工业》2024年第22期380-388,共9页Food and Fermentation Industries

基　　金：浙江省“尖兵”“领雁”研发攻关计划项目(2022C02025);浙江省基础公益研究计划项目(LTGN23C200017)。

摘　　要：冷冻加工过程中冰晶的形成与生长会对食品的品质造成极大影响。快速而准确地检测冷冻食品中的冰晶,以有效控制和调节其成核和生长,具有重要的科学价值。该文在总结冰结晶过程及其对冷冻食品品质影响的基础上,概述了近年来冷冻食品中冰晶检测技术的相关研究进展,并对未来发展趋势和面临的挑战进行了分析和展望。其中,基于光学、电学、磁学、声学等物理方法的新型冰晶检测技术具有无损在线检测的潜力,且可以结合人工智能技术,极大地提高冰晶检测的准确性和效率,是未来该领域的重要发展趋势。The formation and growth of ice crystals during the freezing process can greatly impact the quality of food products.Therefore,rapid and accurate detection of ice crystals in frozen foods,to effectively control and regulate their nucleation and growth,holds significant scientific value.This paper,building upon a summary of the ice crystallization process and its impact on the quality of frozen foods,outlines recent advancements in the detection technologies for ice crystals in frozen foods.Additionally,it analyzes and forecasts future development trends and challenges faced in this area.Among these,novel ice crystal detection technologies based on physical methods,such as optics,electrics,magnetics,and acoustics are crucial.These methods hold the potential for non-destructive online detection and can be significantly enhanced in accuracy and efficiency through the integration with artificial intelligence technologies,representing an important future trend in this field.

关 键 词：食品 冷冻加工 冰晶 检测技术 物理方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]