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食品与发酵工业  2021, Vol. 47 Issue (6): 253-258    DOI: 10.13995/j.cnki.11-1802/ts.025460
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超声波解冻与传统解冻方式的比较与竞争力评估
孙聿尧1,2, 谢晶1,2,3,4*, 王金锋1,2,3
1(上海海洋大学 食品学院,上海,201306)
2(上海冷链装备性能与节能评价专业技术服务平台,上海,201306)
3(上海水产品加工及贮藏工程技术研究中心,上海,201306)
4(上海海洋大学 食品科学与工程国家级实验教学示范中心,上海,201306)
Comparison and competitiveness assessment between ultrasonic thawing and traditional thawing methods
SUN Yuyao1,2, XIE Jing1,2,3,4*, WANG Jinfeng1,2,3
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)
3(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
4(National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China)
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摘要 超声波解冻通过空化效应、机械效应和热效应对冷冻食品进行解冻,解冻效率高、对冷冻食品的损伤较小。该文简要介绍了空气解冻、水解冻和电解冻的解冻机制及研究进展,详细阐述了超声波解冻的机制及研究进展。将超声波解冻与空气解冻、水解冻和电解冻进行对比,发现超声波解冻的解冻效率最优,且将超声波与这3种传统解冻方式结合可以提高解冻效率,并且获得更好的解冻效果。超声波频率和强度以及冻结食品的解冻温度是影响解冻效果的主要参数。超声波在食品中的衰减程度受到解冻温度的影响极大,因此在调节超声波频率和强度同时调控解冻温度对解冻效果至关重要。
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孙聿尧
谢晶
王金锋
关键词:  食品解冻  超声波解冻  空气解冻  水解冻  电解冻    
Abstract: Chilled food is thawed by ultrasonic thawing through cavitation effect, mechanical effect and thermal effect. Ultrasonic thawing has high thawing efficiency and can keep good quality to chilled food. The mechanisms and research progress of air thawing, water thawing, electricity thawing and ultrasonic thawing was detailed and evaluated. It was found that combined ultrasonic thawing with traditional thawing methods could effectively improve the thawing effect. The key parameters of ultrasonic thawing were frequency, intensity and thawing temperature. Moreover, the thawing temperature of chilled food had great influences on ultrasonic wave attenuation, not only the frequency and the intensity, but also the thawing temperature of the ultrasonic wave was important to thawing importance.
Key words:  food thawing    ultrasonic thawing    air thawing    water thawing    electricity thawing
收稿日期:  2020-08-25      修回日期:  2020-09-29           出版日期:  2021-03-25      发布日期:  2021-04-15      期的出版日期:  2021-03-25
基金资助: “十三五”国家重点研发计划项目(2019YFD0901604);上海市科委公共服务平台建设项目(17DZ2293400)
作者简介:  硕士研究生(谢晶教授为通讯作者, E-mail:jxie@shou.edu.cn)
引用本文:    
孙聿尧,谢晶,王金锋. 超声波解冻与传统解冻方式的比较与竞争力评估[J]. 食品与发酵工业, 2021, 47(6): 253-258.
SUN Yuyao,XIE Jing,WANG Jinfeng. Comparison and competitiveness assessment between ultrasonic thawing and traditional thawing methods[J]. Food and Fermentation Industries, 2021, 47(6): 253-258.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025460  或          http://sf1970.cnif.cn/CN/Y2021/V47/I6/253
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