摘要
文章简述了食品速冻技术以及不同冻结速度下形成的冰晶形态及观测冰晶的方法,综述了压力辅助冻结、电场辅助冻结以及磁场辅助冻结等技术在近几年的研究进展。直接法能直接观察到冻结过程形成的冰晶,而间接法则是通过观察冻结后冰晶在食品内部留下的间隙来分析冰晶特征。压力辅助冻结能提高过冷度,在压力释放时水分瞬间冻结,使形成的冰晶细小且分布均匀;电场辅助冻结能降低成核温度促使形成更小尺寸的冰晶;磁场辅助冻结能增强氢键抑制冰晶的生长,3种辅助冻结方式有利于提高冷冻食品的品质,具有良好的应用前景。
In this paper,the food quick-freezing technology,the shape of ice crystal at different freezing rates and methods for observing ice crystals are described.The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed.The direct method can directly observe the ice crystal formed during the freezing process.The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing.Pressure-assisted freezing can improve the super-cooling degree.When the pressure is released,the ice crystals formed by instantaneous freezing are fine and evenly distributed.Electrostatic-assisted freezing reduces the nucleation temperature and promotes the formation of smaller ice crystals.Magnetic-assisted freezing can enhance the hydrogen bond and inhibit the formation of ice crystals.These assisted freezing methods are beneficial to improve the quality of frozen food and have good application prospects.
作者
陈聪
杨大章
谢晶
CHEN Cong;YANG Da-zhang;XIE Jing(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China;National Experimental Teaching Demonstration Center for Food Science and Engineering 〔Shanghai Ocean University〕, Shanghai 201306, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
出处
《食品与机械》
北大核心
2019年第8期220-225,共6页
Food and Machinery
基金
国家“十三五”重点研发项目(编号:2018YFD0400605)
上海市科委平台能力建设项目(编号:16DZ2280300)
上海市科委公共服务平台建设项目(编号:17DZ2293400)
关键词
速冻
辅助冻结
冰晶
过冷度
quick-freezing
assisted freezing
ice crystal
supercooling degree
