食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 388 - 395

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036601

综述与专题评论

流态冰预冷技术及其在冷鲜食品中的应用研究进展

  • 贾世亮 ,
  • 张越 ,
  • 刘关成 ,
  • 尹宇浩 ,
  • 杜心远 ,
  • 丁玉庭 ,
  • 周绪霞
展开
  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    4(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者：博士,讲师(周绪霞教授为通信作者,E-mail:xzhou@zjut.edu.cn)

收稿日期: 2023-06-27

  修回日期: 2023-08-07

  网络出版日期: 2024-07-11

基金资助

浙江省“三农九方”科技协作计划“揭榜挂帅”项目(2023SNJF052);浙江省“领雁”研发攻关计划项目(2022C02025);浙江工业大学校级大学生创新创业训练计划项目(2022105)

收起

Research progress on slurry ice precooling technology and its application in chilled food processing

  • JIA Shiliang ,
  • ZHANG Yue ,
  • LIU Guancheng ,
  • YIN Yuhao ,
  • DU Xinyuan ,
  • DING Yuting ,
  • ZHOU Xuxia
Expand
  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-06-27

  Revised date: 2023-08-07

  Online published: 2024-07-11

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摘要

高效的预冷处理和冷链配送是保证冷鲜食品加工和贮运过程品质的关键。但传统冷却方式存在能耗高、冷却效率低、保鲜货架期短等难题。流态冰作为一种新型绿色冷介质,具有融化潜热大、预冷温度低、冷却速率快等优势,在食品保鲜中具有较大应用潜力。该文在概述流态冰流动特性、传热特性及传质特性的基础上,阐述了流态冰预冷技术在冷鲜水产品和冷鲜肉冷却及贮藏保鲜中的应用,综述了流态冰耦合预处理技术,包括耦合臭氧、酸性电解水、抗氧化剂和可食用涂膜等技术在肉类保鲜中的应用前景,并对流态冰预处理技术的未来发展进行了展望,以期为冷鲜食品的高品质保鲜提供理论依据和技术参考。

关键词： 流态冰; 预冷; 冷鲜食品; 协同技术; 研究进展

本文引用格式

贾世亮 , 张越 , 刘关成 , 尹宇浩 , 杜心远 , 丁玉庭 , 周绪霞 . 流态冰预冷技术及其在冷鲜食品中的应用研究进展[J]. 食品与发酵工业, 2024 , 50(12) : 388 -395 . DOI: 10.13995/j.cnki.11-1802/ts.036601

Abstract

Efficient precooling treatment and cold chain distribution are key to ensuring the quality of chilled food during processing, storage, and transportation.However, traditional cooling methods have challenges such as high energy consumption, low efficiency, and short shelf life.Slurry ice as a new type of green cooling medium, which has advantages such as low precooling temperature and fast cooling rate.It has great potential for application in food preservation.On the basis of summarizing the flow characteristics, heat transfer characteristics, and mass transfer characteristics of slurry ice, this article elaborated on the application prospects of slurry ice precooling technology in chilled aquatic products and chilled meat preservation, and summarized the application prospects of slurry ice coupled to various pretreatment technology, including coupling ozone, acidic electrolyzed water, antioxidants, and edible coatings in meat preservation, and the future development of slurry ice pretreatment technology was also prospected, aiming to provide theoretical basis and technical reference for the high-quality preservation of chilled food.

Key words： slurry ice; precooling; chilled food; collaborative technology; research progress

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