Food and Fermentation Industries >

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

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

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
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  • 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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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

Cite this article

JIA Shiliang , ZHANG Yue , LIU Guancheng , YIN Yuhao , DU Xinyuan , DING Yuting , ZHOU Xuxia . Research progress on slurry ice precooling technology and its application in chilled food processing[J]. Food and Fermentation Industries, 2024 , 50(12) : 388 -395 . DOI: 10.13995/j.cnki.11-1802/ts.036601

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