Research progress on immersion chilling and freezing

  • LI Xiaoyan ,
  • CHEN Jie ,
  • FAN Bowei ,
  • ZHAO Yifan ,
  • YAN Shuqing
Expand
  • (School of Energy and Building Engineering,Harbin University of Commerce,Harbin 150028,China)

Received date: 2020-03-30

  Revised date: 2020-04-16

  Online published: 2020-08-15

Abstract

Immersion chilling and freezing is a kind of efficient freezing processing technology that makes use of the cryogenic liquid refrigerant to directly contact with food and realize the rapid cooling and freezing. Compared with other freezing methods,immersion chilling and freezing has the advantages of fast freezing rate,low energy consumption and high quality. This paper reviewed the research progress of immersion chilling and freezing in recent years from three aspects: the mechanism of immersion chilling and freezing,the cryogenic refrigerant liquids and the improved method. The application of immersion chilling and freezing in frozen food processing was analyzed. And the problems of immersion chilling and freezing in frozen food processing were summarized. Furthermore,the future development direction of immersion chilling and freezing was put forward.

Cite this article

LI Xiaoyan , CHEN Jie , FAN Bowei , ZHAO Yifan , YAN Shuqing . Research progress on immersion chilling and freezing[J]. Food and Fermentation Industries, 2020 , 46(15) : 307 -312 . DOI: 10.13995/j.cnki.11-1802/ts.024094

References

[1] 孙向阳,侯丽芬,隋继学,等.我国速冻食品产业发展现状及趋势[J].农业机械,2012(21):86-89.
[2] CHOUROT J M,LAUWERS J,MASSOJI N,et al.Behaviour of green beans during the immersion chilling and freezing[J]. International Journal of Food Science & Technology,2001,36(2):179-187.
[3] LIANG D W,LIN F Y,YANG G G,et al.Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage[J]. LWT - Food Science and Technology,2015,60(2):948-956.
[4] 汪小帆,顾千辉,李聪,等.调理牛排浸渍冻结液配方优化及对产品品质影响的研究[J].食品科技,2018,43(11):134-141.
[5] 曹雪慧,张方方,赵东宇,等.浸渍冷冻对蓝莓冻结特性的影响[J].中国食品学报,2018,18(11):184-190.
[6] 林婉玲,曾庆孝,朱志伟.直接浸渍冷冻在食品加工中的应用现状与前景[J].食品工业科技,2008,29(7):256-260.
[7] LUCAS T,RAOULT-WACK A L. Immersion chilling and freezing: phase change and mass transfer in model food[J]. Journal of Food Science,1996,61(1):127-132.
[8] LUCAS T,FRANOIS J,RAOULT-WACK A L. Transport phenomena in immersion-cooled apples[J]. International Journal of Food Science & Technology,1998,33(5):489-499.
[9] LUCAS T,FLICK D,RAOULT-WACK A L. Mass and thermal behaviour of the food surface during immersion freezing[J]. Journal of Food Engineering,1999,41(1):23-32.
[10] LUCAS T,FRANCOIS J,BOHUON P,et al.Factors influencing mass transfer during immersion cold storage of apples in NaCl/ sucrose solutions[J]. Food Science and Technology,1999,32(16):327-332.
[11] LUCAS T,RAOULT-WACK A L. Immersion chilling and freezing in aqueous refrigerating media: review and future trends[J]. International Journal of Refrigeration,1998,21(6):419-429.
[12] 杨贤庆,侯彩玲,刁石强,等.浸渍式快速冻结技术的研究现状及发展前景[J]. 食品工业科技,2012,33(12):434-437.
[13] 管天,陈天及.食品浸渍冷却与冻结技术的特点与发展趋势[J].冷藏技术,2003(4):20-24.
[14] 华泽钊,李云飞,刘宝林.食品冷冻冷藏原理与设备[M].北京:机械工业出版社,1999.
[15] 韩光赫. 直接浸渍冷冻载冷剂组成、传递特性及应用研究[D]. 广州:华南理工大学,2010.
[16] 韩光赫,倪明龙,曾庆孝,等.浸渍冷冻载冷剂的冻结点分布与渗透性[J].华南理工大学学报(自然科学版),2010,38(8):111-115.
[17] 韩光赫,陈斌,曾庆孝,等.乙醇、丙二醇、氯化钠与水构成载冷剂溶液的组成对粘度的影响[J].现代食品科技,2010,26(5): 459-462.
[18] 韩光赫,陈斌,曾庆孝,等.乙醇、丙二醇、氯化钠与水构成载冷剂溶液的热扩散系数与Pr数[J].现代食品科技,2010,26(9): 917-920.
[19] 曾庆孝,倪明龙,朱志伟,等.四元载冷剂冻结明胶模型过程中溶质的扩散性[J].华南理工大学学报(自然科学版),2010,38(12):115-119.
[20] 倪明龙. 浸渍冻结过程多元载冷剂的扩散性及其在鱼片中的应用[D].广州: 华南理工大学,2011.
[21] 辛美丽. 三元载冷剂性能及草鱼块浸渍冻结研究[D].广州: 华南理工大学,2012.
[22] 杨贤庆,侯彩玲,林婉玲,等.响应面法优化食品浸渍速冻冻结液配方[J].食品科学,2012,33(24):1-5.
[23] 韩永苗,潘耀发.鲜活水产品微冻液:中国,03114741.0[P].2004-07-28.
[24] 秦海杰,赵之海.用于食品浸渍冷冻的四元载冷剂:中国,201110174042.3[P].2011-11-16.
[25] 时钧. 化学工程手册-化工基础数据[M].北京:化学工业出版社,2002.
[26] FIKIIN A G.New method and fluidized water system for intensive chilling and freezing of fish[J]. Food Control,1992,3(3): 153-160.
[27] ZHENG L Y,SUN D W.Innovative applications of power ultrasound during food freezing processes-a review[J]. Trends in Food Science & Technology,2006,17(1):16-23.
[28] LI D G,ZHU Z W,SUN D W.Effects of freezing on cell structure of fresh cellular food materials: A review[J]. Trends in Food Science & Technology,2018,75:46-55.
[29] COMANDINI P,BLANDA G,SOTO-CABALLERO M C,et al. Effects of power ultrasound on immersion freezing parameters of potatoes[J]. Innovative Food Science & Emerging Technologies,2013,18:120-125.
[30] XIN Y,ZHANG M,ADHIKARI B.The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing[J]. International Journal of Refrigeration,2014,41:82-91.
[31] XU B G,ZHANG M,BHANDARI B,et al.Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing[J]. International Journal of Refrigeration,2014,46:1-8.
[32] ZHANG M C,NIU H L,Chen Q,et al.Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J]. Meat Science,2018,136(feb.):1-8.
[33] DELGADO A E,ZHENG L Y,SUN D W.Influence of ultrasound on freezing rate of immersion-frozen apples[J]. Food and Bioprocess Technology,2009,2(3):263-270.
[34] KIANI H,SUN D W,ZHANG Z H.The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere[J]. Ultrasonics - Sonochemistry,2012,19(6):1 238-1 245.
[35] KIANI H,ZHANG Z H,SUN D W.Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples[J]. Innovative Food Science and Emerging Technologies,2013,18(2):126-131.
[36] CHENG X F,ZHANG M,ADHIKARI B,et al.Effect of ultrasound irradiation on some freezing parameters of ultrasound- assisted immersion freezing of strawberries[J]. International Journal of Refrigeration,2014,44:49-55.
[37] XU B G,ZHANG M,BHANDARI B,et al.Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish[J]. Food and Bioprocess Technology,2015,8(6):1 366-1 376.
[38] DALVI-ISFAHAN M,HAMDAMI N,XANTHAKIS E,et al.Review on the control of ice nucleation by ultrasound waves,electric and magnetic fields[J]. Journal of Food Engineering,2017,195:222-234.
[39] 杨倩玉,宋晓燕,刘宝林.食品流泰化速冻技术研究进展[J].轻工机械,2018,36(6):96-100.
[40] VERBOVEN P,SCHEERLINCK N,NICOLAI B M,et al.Surface heat transfer coefficients to stationary spherical particles in an experimental unit for hydrofluidisation freezing of individual foods[J]. International Journal of Refrigeration,2003,26(3):328-336.
[41] PERALTA J M,RUBIOLO A C,ZORRILLA S E.Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere[J]. Journal of Food Engineering,2009,90(3):358-364.
[42] PERALTA J M,RUBIOLO A C,ZORRILLA S E.Mathematical modeling of the heat transfer and flow field of liquid refrigerants in a hydrofluidization system with a stationary sphere[J]. Journal of Food Engineering,2010,99(3):303-313.
[43] BELIS E E,ZORRILLA S E,PERALTA J M.Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres[J]. Journal of Food Engineering,2015,153:96-107.
[44] ORONA J D,ZORRILLA S E,PERALTA J M.Computational fluid dynamics combined with discrete element method and discrete phase model for studying a food hydrofluidization system[J]. Food and Bioproducts Processing,2017,102:278-288.
[45] LAURINDO J B,CARCIOFI B A M,SILVA R R,et al. Evaluation of the effects of water agitation by air injection and water recirculation on the heat transfer coefficients in immersion cooling[J]. Journal of Food Engineering,2010,96(1):59-65.
[46] XU Z Q,GUO Y H,DING S H,et al.Freezing by immersion in liquid CO2 at variable pressure: Response surface analysis of the application to carrot slices freezing[J]. Innovative Food Science & Emerging Technologies,2014,22(4):167-174.
[47] 李硕. 食品冷冻数值模拟及小龙虾超低温水介质速冻技术研究[D].武汉: 华中农业大学,2017.
[48] 盛云华,冯红敏,胡玥,等.1,2-丙二醇体内外安全性实验研究[J].中国现代应用药学,2019,36(19):2 391-2 396.
Outlines

/