| 超声辅助冷冻技术的作用机制及其对食品品质影响的研究进展 |
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| 引用本文： | 吴宇桐,崔梦晗,王宇琦,孔保华,陈倩.超声辅助冷冻技术的作用机制及其对食品品质影响的研究进展[J].食品科学,2018,39(17):275-280. |
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| 作者姓名： | 吴宇桐 崔梦晗 王宇琦 孔保华 陈倩 |
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| 作者单位： | 东北农业大学食品学院，黑龙江 哈尔滨 150030 |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31601495）；国家自然科学基金面上项目（3177990）；黑龙江省普通本科高等学校青年创新人才培养计划项目（UNPYSCT-2017008）；黑龙江省博士后资助经费项目（LBH-Z15009） |
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| 摘 要： | 冷冻是一种重要的食品保藏技术,但冻结也会引起食品品质的变化。作为一项高新加工技术,超声辅助冷冻技术可以加快冷冻速率,减小冰晶的尺寸,进而改善冷冻食品的品质。本文主要论述了超声辅助冷冻技术的作用机制及对冰结晶形成的影响,同时综述了超声辅助冷冻技术对食品品质的影响及食品冷冻中常用的工艺参数。最后,展望了超声辅助冷冻技术的发展方向,为超声辅助冷冻技术在食品中的应用提供理论支持。
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| 关 键 词： | 冷冻 超声波 冰晶形成 机制 食品品质 |
Mechanism of Ultrasonic-Assisted Freezing Technique and Its Effect on the Quality of Frozen Foods: A Review |
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| WU Yutong,CUI Menghan,WANG Yuqi,KONG Baohua,CHEN Qian.Mechanism of Ultrasonic-Assisted Freezing Technique and Its Effect on the Quality of Frozen Foods: A Review[J].Food Science,2018,39(17):275-280. |
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| Authors: | WU Yutong CUI Menghan WANG Yuqi KONG Baohua CHEN Qian |
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| Affiliation: | College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | Freezing is an important food preservation technique in the food industry; however, it has negative effects on food quality. Ultrasound-assisted freezing is a novel food freezing technique that can accelerate freezing rate, refine ice crystal size, and improve the quality of frozen foods. This review elucidates the mechanism of ultrasound-assisted freezing and the effect of ultrasound on ice crystal formation. Meanwhile, it summarizes the effects of ultrasound-assisted freezing on the quality of frozen foods and the commonly used technical parameters of ultrasound-assisted freezing. Moreover, future development directions are discussed. Hopefully, this review can provide theoretical support for the application of ultrasound-assisted freezing in the food industry. |
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| Keywords: | freezing ultrasound ice crystal formation mechanism food quality |
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