| 浸渍式快速冻结技术的研究现状及发展前景 |
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| 引用本文： | 杨贤庆, 侯彩玲, 刁石强, 林婉玲. 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, (12): 434-437. DOI: 10.13386/j.issn1002-0306.2012.12.102 |
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| 作者姓名： | 杨贤庆 侯彩玲 刁石强 林婉玲 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300
2. 中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300 上海海洋大学食品学院,上海201306 |
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| 基金项目： | 国家科技支撑计划项目(2012BAD28B00);国家现代农业产业技术体系(CARS-49);广东省科技计划重点项目(2011A020102005);广东省渔业科技推广专项(A201001B02);中央级公益性科研院所基本科研业务费专项资金项目(2011TS08) |
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| 摘 要： | 浸渍式快速冻结是一种高效的冷冻加工方式,以其冻结速度快、耗能少、产品质量好等优点展现出可观的发展前景。阐述了浸渍式快速冻结的原理及特点,分析了浸渍式快速冻结在食品加工工业中的应用以及存在的问题,综述了浸渍式快速冻结的未来发展趋势。
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| 关 键 词： | 浸渍冻结 快速冻结 包膜技术 载冷剂 |
Research status and prospects of immersion chilling and freezing |
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| YANG Xian-qing,HOU Cai-ling,DIAO Shi-qiang,LIN Wan-ling. Research status and prospects of immersion chilling and freezing[J]. Science and Technology of Food Industry, 2012, 33(12): 434-437. DOI: 10.13386/j.issn1002-0306.2012.12.102 |
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| Authors: | YANG Xian-qing HOU Cai-ling DIAO Shi-qiang LIN Wan-ling |
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| Affiliation: | 1(1. South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,National Research and Development Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,Guangzhou 510300,China;2. College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Immersion chilling and freezing(ICF)is an efficient method of frozen processing.It has many advantages such as the high freezing rate,low energy consumption and the high-quality end products.These advantages ensure it will be used widely.The mechanism and characteristics of immersion chilling and freezing and introduces the application and limitation of ICF in food industry were presented.Besides,the developments of ICF in the future were also analysed. |
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| Keywords: | immersion chilling and freezing quick freezing coatings secondary refrigerant |
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