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| 食品真空冷却技术研究进展 | |
| 引用本文： | 宋晓燕,刘宝林. 食品真空冷却技术研究进展[J]. 食品科学, 2014, 35(11): 319-324. DOI: 10.7506/spkx1002-6630-201411062 |
| 作者姓名： | 宋晓燕 刘宝林 |
| 作者单位： | 上海理工大学低温生物与食品冷冻研究所，上海 200093 |
| 基金项目： | “十二五”国家科技支撑计划项目(2013BAD19B00);东方学者跟踪计划项目 |
| 摘 要： | 真空冷却是一种快速、清洁的食品冷却技术，已经被广泛地应用于蔬菜、水果、焙烤食品、黏性食品、海鲜、小块熟肉以及切花的冷处理。然而，与传统的冷却方式（例如风冷和水冷等）相比，真空冷却却有失重率大和初投资大等缺点。随着社会的快速发展，人们对食品的质量安全要求越来越高。真空冷却技术作为最具潜力的高温食品快速冷却技术之一，在食品安全方面扮演的角色越来越重要。为促进真空冷技术的进一步研究，本文综述了国内外近些年来的部分研究成果。 |
| 关 键 词： | 食品科学 预冷技术 真空冷却 传热传质 失水率 |
Recent Advances in Vacuum Cooling Technology for Food Processing |
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| SONG Xiao-yan,LIU Bao-lin. Recent Advances in Vacuum Cooling Technology for Food Processing[J]. Food Science, 2014, 35(11): 319-324. DOI: 10.7506/spkx1002-6630-201411062 | |
| Authors: | SONG Xiao-yan LIU Bao-lin |
| Affiliation: | Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China |
| Abstract: | Vacuum cooling is a clean and rapid technology for cooling the porous and moist foods, and has been widely applied to vegetables, fruits, bakery food, viscous foods, fishery products, minced meat and cut flowers. However, it has a number of inherent limitations (e.g. high weight loss and big initial cost) compared to traditional cooling methods such as air-blast cooling, hydrocooling and so on, which have not yet been solved thoroughly. With the rapid development of the modern society, higher standards related to food safety are required by consumers. The role played by the vacuum cooling technology in the food safety field is becoming more and more important, because it is the best alternative method for rapid cooling hot food. With the aim of promoting further study on vacuum cooling, this paper reviews recently published literature regarding this technology and puts forward some suggestions. |
| Keywords: | food science pre-cooling technology vacuum cooling heat and mass transfer weight loss |
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