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食品高压冷冻技术研究进展 被引量：6

The Technical Review of High Pressure Freezing of Foods
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摘要 食品高压冷冻技术是国外近几年研究报道较多的新型加工方法。文章概述了3种类型高压冷冻技术特点及其最新研究进展并分析了该技术未来发展趋势。 A novel technology of food freezing at high pressure has been much reported in recent years. The characteristics of the technology were classified into three groups and the developing trend was summarized.
作者 李云飞
机构地区 上海交通大学农业与生物学院
出处 《吉林农业大学学报》 CAS CSCD 北大核心 2008年第4期590-595,共6页 Journal of Jilin Agricultural University
基金 国家自然科学基金项目(30771504)
关键词 食品 高压 冷冻 food high pressure freezing
分类号 TS201.1 [轻工技术与工程—食品科学]
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参考文献36

  • 1Fernandez P P, Otero L, Guignon B, et al. High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model[J]. Food Hydrocolloids, 2006, 20 (4) : 510-522.
  • 2Fernandez P P, Martino M N, Zaritzky N E, et al. Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solutian frozen at high pressure[ J]. Food Hydrocolloids, 2007,21 (4) :507-515.
  • 3Levy J, Dumay E, Kolodziejczyk E, et al. Freezing Kinetics of a Model Oil-in-Water Emulsion under High Pressure or by Pressure Release. Impact on Ice Crystals and Oil Droplets[J]. Lebensmittel-Wissenschaft und-Technologie, 1999, 32(7): 395-405.
  • 4Fuchigami M, Ogawa N, Teramoto A. Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd)[J]. Innovative Food Science & Emerging Technologies, 2002, 3(2): 139-147.
  • 5Molina-Garcia A D, Otero L, Martino M N, et al. Ice Ⅵ freezing of meat: supercooling and ultrastructural studies [ J ] . Meat Science, 2004, 66(3): 709-718.
  • 6Benet G U, Schluter O, Knorr D. High pressure-low temperature processing. Suggested definitions and terminology[ J J. Innovative Food Science & Emerging Technologies, 2004, 5(4): 413-427.
  • 7Kowalozyk W, Hartmann C, Luscher C. Determination of thermophysical properties of foods under high hydrostatic pressure in cobined experimental and theoretical approach[ J]. Innovative Food Science &Emerging Teehnologies, 2005,(6):318-326.
  • 8Chevalier D, ke Bail A, Ghoul M. Effects of high pressure treatment ( 100-200 MPa) at low temperature on turbot ( Scophthalmus maximus ) muscle[J]. Food Research International, 2001, 34(5) : 425 -429.
  • 9Fernandez-Martin F. Comments to the article: ‘High pressure freezing and thawing of foods: a review'[J]. International Journal of Refrigeration, 2004, 27(5): 567-568.
  • 10LeBail A, Chevalier D, Mussa D M, et al. Reply to the ‘Letter to the Editor' [J]. International Journal of Refrigeration, 2004, 27 (5) : 569.

同被引文献154

引证文献6

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吉林农业大学学报
2008年 第4期

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