直接浸渍冷冻在食品加工中的应用现状与前景

Present situation and application prospect of immersion chilling and freezing in food processing

直接浸渍冷冻技术是用载冷剂或制冷剂直接浸渍需要冷冻的食品物料,它具有冻结速率快、冻结时间短、节能和质量好的特点,但同时也具有冷冻液溶质渗透、龟裂等缺点,这些缺点制约着直接浸渍冷冻的发展。本文主要是从直接浸渍冷冻技术的优缺点这两方面进行阐述,综述直接浸渍冷冻技术在食品加工中的现状、发展前景与展望。

Immersion chilling and freezing involves directly contact of food products with refrigerating medium or refrigerant, which advantages include fast velocity, shorter times of freezing, energy savings and higher quality and product besides up taking solutes by foodstuffs and cracking. The drawbacks restrict immersion chilling and freezing application to food process widely. This paper presents the state and the prospects of immersion chilling and freezing application to food with respect to both characteristics.