李晓燕,樊博玮,赵宜范,张丽红,杨笑琳,孟庆瑶.超声辅助冷冻技术在食品浸渍式冷冻中的研究进展[J].包装工程,2021,42(11):11-17.
LI Xiao-yan,FAN Bo-wei,ZHAO Yi-fan,ZHANG Li-hong,YANG Xiao-lin,MENG Qing-yao.Research Progress of Ultrasound-Assisted Freezing Technology in Food Immersion Chilling and Freezing[J].Packaging Engineering,2021,42(11):11-17. |
| 超声辅助冷冻技术在食品浸渍式冷冻中的研究进展 |
| Research Progress of Ultrasound-Assisted Freezing Technology in Food Immersion Chilling and Freezing |
| 投稿时间：2021-03-25 |
| DOI：10.19554/j.cnki.1001-3563.2021.11.002 |
| 中文关键词: 超声辅助冷冻 成核 冰晶 浸渍式冷冻 食品加工 |
| 英文关键词: ultrasound-assisted freezing nucleation ice crystals immersion chilling and freezing food processing |
| 基金项目:国家自然科学基金(51476049) |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 概述超声辅助冷冻技术在食品浸渍式冷冻中的研究进展，为今后新型技术辅助浸渍式冷冻提供研究方向。方法 研究超声辅助冷冻的成核机理和对冰晶生长的影响，以及超声对溶液性质的影响，并对超声辅助冷冻技术在食品浸渍式冷冻中的应用进行综述。结论 超声辅助浸渍式冷冻技术可以广泛应用在各类食品加工中，有很大的研究和发展空间。超声辅助冷冻技术能够进一步加快食品浸渍式冷冻的冻结速率，减小食品内部冰晶尺寸，较好地改善了冷冻食品的品质和风味，在食品加工中具有广阔的应用前景，可以高效应用于食品工业。 |
| 英文摘要: |
| The purpose of this paper is to summarize the research progress of ultrasound-assisted freezing technology in food immersion chilling and freezing, and provide a certain research direction for the future new technology assisted immersion chilling and freezing. The nucleation mechanism of ultrasound-assisted freezing and its influence on ice crystal growth and the influence on ultrasound on solution characters were studied, and the application of ultrasound-assisted freezing technology in food immersion chilling and freezing was reviewed. The results showed that ultrasound-assisted freezing technology can be widely used in all kinds of food processing, and there was a great space for research and development. Ultrasound-assisted freezing technology can further speed up the freezing rate, abate the ice crystal dimensions in food, and ameliorate the quality and flavor of frozen food. It has a broad application prospect in food processing, and can be effectively applied to the food industry. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号