摘要
在高压技术的基础上发展起来的高压冷冻冷藏技术,不仅很好地解决了不适合传统常压速冻冷藏的高水分易冻裂食品的保藏难题,也能够提高其它冻品的质量。本文在详细阐述高压水物理特性的基础上,分别重点介绍高压速冻、高压解冻和高压不冻冷藏食品的基本原理及其在食品保藏领域的最新应用进展,分析该技术推广面临的主要问题,并指出今后的研究方向。
With the development of high-pressure technology,the high-pressure freezing technology can not only well improve the quality of high-water food, which is easy to frost cleft in the freezing progressing, but also provide nice prospects for other frozen goods.In this paper,the physical characteristics of water under high-pressure was expounded in detail,and then the mechanism of high-pressure quick-freezing,thawing and ice-free refrigeration was emphasized respectively,furthermore the latest progress related to this field was also discussed. In addition, the main problems listed in food preservation were analyzed and some key subjects of further research work were pointed out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期334-336,339,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(50206013)
上海市重点学科建设项目(S30503)资助。
关键词
食品
高压
速冻
解冻
不冻冷藏
food
high- pressure
quick- freezing
thawina
ice-free refrigeration
