食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 335 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034304

综述与专题评论

等容冷冻技术在食品保存中的研究进展

  • 魏启航 ,
  • 张虹虹 ,
  • 刘书成 ,
  • 夏秋瑜 ,
  • 刘阳 ,
  • 吉宏武 ,
  • 孙钦秀
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(江苏省海洋生物资源与环境重点实验室,江苏海洋大学,江苏 连云港,222005)
第一作者:硕士研究生(孙钦秀讲师为通信作者,E-mail:sunqinxiugo@163.com)

收稿日期: 2022-11-15

  修回日期: 2022-12-13

  网络出版日期: 2024-02-27

基金资助

江苏省海洋生物资源与环境重点实验室开放课题基金资助(SH20211202);湛江市海洋青年人才创新项目(2021E05015);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

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Research progress of isochoric (constant volume) freezing technology in food preservation

  • WEI Qihang ,
  • ZHANG Honghong ,
  • LIU Shucheng ,
  • XIA Qiuyu ,
  • LIU Yang ,
  • JI Hongwu ,
  • SUN Qinxiu
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China)

Received date: 2022-11-15

  Revised date: 2022-12-13

  Online published: 2024-02-27

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摘要

冷冻是抑制食品腐败变质,延长食品保质期的有效手段。但传统冷冻方法易形成大而不规则的冰晶,导致食品品质的劣变。找到合适的冷冻方式抑制冷冻导致的食品品质劣变是食品冷冻行业亟待解决的问题。等容冷冻是一种新兴的冷冻技术,它利用等容环境中,冰晶的形成增加环境内压,降低液相的凝固点,使得液相处于过冷的环境中,抑制处于液相中的食品中冰晶的出现,降低冰晶生长对食品组织的破坏。该文对等容冷冻的设备、基本原理以及其在食品贮存方面的应用进行了综述,以期为等容冷冻在食品贮存中的应用提供参考。

关键词： 等容冷冻; 设备; 原理; 食品保存; 应用

本文引用格式

魏启航 , 张虹虹 , 刘书成 , 夏秋瑜 , 刘阳 , 吉宏武 , 孙钦秀 . 等容冷冻技术在食品保存中的研究进展[J]. 食品与发酵工业, 2024 , 50(2) : 335 -342 . DOI: 10.13995/j.cnki.11-1802/ts.034304

Abstract

Freezing is an effective means of inhibiting spoilage and prolonging the shelf life of food products. However, traditional freezing methods are prone to the formation of large and irregular ice crystals, which can lead to the deterioration of food quality. Finding a suitable freezing method to inhibit the deterioration of food quality caused by freezing is a pressing issue for the food freezing industry. Isochoric freezing is an emerging freezing technology that uses an isochoric environment where the formation of ice crystals increases the internal pressure of the environment and lowers the freezing point of the liquid phase, leaving the liquid phase in a supercooled environment, inhibiting the appearance of ice crystals in the food in the liquid phase, and reducing the damage to food tissue caused by ice crystal growth. This paper reviewed the equipment, basic principles, and applications of isochoric freezing in food storage, to provide a reference for the application of isochoric freezing in food storage.

Key words： isochoric freezing; equipment; principle; food preservation; application

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