超声波辅助冷冻技术及其在食品中的应用

冷冻是实现食品长期贮藏保鲜的主要手段,冷冻过程中水分的成核与结晶决定着食品冷冻效率和冷冻食品的质量。超声波辅助冷冻作为一种新型的冷冻技术,能在食品冷冻过程中有效地诱导成核并控制结晶过程,提高冷冻食品质量,引起研究者的广泛关注。该文介绍超声波辅助冷冻机制、冷冻效果的影响因素,总结超声波辅助冷冻技术在水产品、果蔬、肉类等食品冷冻加工中的应用研究进展,为超声波辅助冷冻技术在食品领域的深入研究和推广应用提供参考和借鉴。

Ultrasound-assisted Freezing Technology and Its Application in Frozen Food

Freezing is one of the most commonly used technology in food for long-time preservation and storage.Nucleation and crystallization of water in food play a crucial role in the freezing efficiency and the quality of frozen foods during the freezing process. Ultrasound-assisted freezing as an emerging freezing technology which could effectively induce nucleation and control the crystallization process and enhance the frozen food quality during food freezing,has been payed more and more attention by researchers. In this article,the mechanism of ultrasound-assisted freezing and the factors influencing the freezing effects were introduced, and the development of its application in food freezing were reviewed. The paper aims to provide the reference to the further studies and applications of ultrasound-assisted freezing in food industry.