摘要
文中对超声冷冻技术、高压冷冻技术、冰核活性细菌和冰核活性蛋白及抗冻蛋白在食品冷冻过程中的应用作一介绍。
The quality of frozen food relates to freezing processes, in which different methods have different freezing rate. Power ultrasound freezing is using ultrasound to assist food freezing by generate cavitations in the aqueous phase. High pressure method can greatly aid freezing process and improve product quality. The main advantage of high-pressure freezing is to form small and homogeneous ice crystals upon pressure release, and thus reduce the damage to the inner texture and structure of the food. The function of the antifreeze proteins is to lower the freezing temperature and suppress the growth of ice nuclei, thus inhibiting ice formation and altering the ice habit and growth rate. Ice nucleation active bacteria can reduce the degree of super cooling and catalyze ice formation. This paper overviews several freezing technologies such as ultrasonic freezing, high pressure freezing, and the methods of using antifreeze proteins and ice nucleus bacteria freezing proteins.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第6期145-150,共6页
Food and Fermentation Industries
基金
国家"十一五"科技支撑计划(2007BAD70B01)
关键词
食品
冷冻
新技术
food, freezing, new technology
