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食品与发酵工业  2020, Vol. 46 Issue (13): 299-304    DOI: 10.13995/j.cnki.11-1802/ts.023936
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气/液态氮在食品加工技术中的应用机制和研究进展
程丽娜1, 余元善1, 吴炜俊1,3, 邹颖1, 邹波1, 李俊1, 徐玉娟1*, 肖更生1,2*
1(广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东 广州,510610)
2(仲恺农业工程学院,广东 广州,510225)
3(华南农业大学 食品学院,广东 广州,510640)
Application mechanism and research progress of gaseous and liquidnitrogen in food processing
CHENG Lina1, YU Yuanshan1, WU Weijun1,3, ZOU Ying1, ZOU Bo1, LI Jun1, XU Yujuan1*, XIAO Gengsheng1,2*
1(Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory ofFunctional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610, China)
2(Zhongkai University of Agriculture Engineering, Guangzhou 510225, China)
3(South China Agriculture University, Food College, Guangzhou 510642, China)
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摘要 综述了气/液态氮在食品加工的应用机制与研究进展,主要包括利用其环境调节性、电离性、相变结晶性、气化吸热性的气调包装、低温等离子体杀菌/改性、气体水合物浓缩、液氮速冻技术。简述了氮气和液氮的理化性质,分析了各项技术的应用原理、现状与挑战。其中低温等离子体杀菌/改性和水合物浓缩是新兴技术,需扩展技术研究对象、扩大适用范围、研发稳定的新装备,未来应用前景可观。气调包装和液氮速冻已工业化应用,但由于食品物料的复杂性和消费者需求的升级,这两项技术仍需不断进行改进,而重点在于技术的强强联合、设备多元化与工厂化。
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程丽娜
余元善
吴炜俊
邹颖
邹波
李俊
徐玉娟
肖更生
关键词:  氮气  液氮  食品加工  应用机制  研究进展    
Abstract: This paper reviewed the application mechanism and research progress of gaseous and liquid nitrogen in food processing, including modified atmosphere package, cold plasma and modification, gas hydrate concentrating, and liquid nitrogen freezing, according to the properties of environment adjustment, ionization, crystallization, and gasification. The physical and chemical characteristics of gaseous and liquid nitrogen were introduced. The application mechanism, current state, and future challenge of the above technologies were analyzed. Cold plasma and modification and gas hydrate concentrating were belonged to novel technique and mainly stay in the lab the research stage, but with the wonderful prospect; the emphasis of future work was to enlarge the research objects, expand the application scope and develop stable devices. Modified atmosphere package and liquid nitrogen freezing have been applied in the industrial process, however, due to the complicated properties of food and upgrade requirements of consumers, both of them still need to be improved, which include the combination of other techniques and diversification and scale of equipment.
Key words:  gaseous nitrogen    liquid nitrogen    food processing    application mechanism    research progress
收稿日期:  2020-03-12                出版日期:  2020-07-15      发布日期:  2020-08-04      期的出版日期:  2020-07-15
基金资助: 广东省重点领域研发计划项目(2020B020225002);广东省农业科学院院长基金(201806B);广东省农业科学院果蔬加工研究团队项目 (201604TD);广东省现代农业技术体系创新团队建设专项资金(2019KJ117);广东省农业科创新体系管理项目(0835-190Z22404211)
作者简介:  博士,助理研究员(徐玉娟研究员和肖更生研究员为共同通讯作者,E-mail: guoshuxuyujuan@163.com;guoshuxgs@163.com)
引用本文:    
程丽娜,余元善,吴炜俊,等. 气/液态氮在食品加工技术中的应用机制和研究进展[J]. 食品与发酵工业, 2020, 46(13): 299-304.
CHENG Lina,YU Yuanshan,WU Weijun,et al. Application mechanism and research progress of gaseous and liquidnitrogen in food processing[J]. Food and Fermentation Industries, 2020, 46(13): 299-304.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023936  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/299
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