Food and Fermentation Industries >

2020 , Vol. 46 >Issue 13: 299 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023936

Application mechanism and research progress of gaseous and liquidnitrogen in food processing

  • CHENG Lina ,
  • YU Yuanshan ,
  • WU Weijun ,
  • ZOU Ying ,
  • ZOU Bo ,
  • LI Jun ,
  • XU Yujuan ,
  • XIAO Gengsheng
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  • 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)

Received date: 2020-03-12

  Online published: 2020-08-04

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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

Cite this article

CHENG Lina , YU Yuanshan , WU Weijun , ZOU Ying , ZOU Bo , LI Jun , XU Yujuan , XIAO Gengsheng . Application mechanism and research progress of gaseous and liquidnitrogen in food processing[J]. Food and Fermentation Industries, 2020 , 46(13) : 299 -304 . DOI: 10.13995/j.cnki.11-1802/ts.023936

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