摘要
冻结食品品质主要取决于冰晶形态。许多研究发现食品冻结过程中辅助电磁波作用会形成尺寸更小、分布更均匀的冰晶,减少冰晶可能对食物材料的微观结构造成的不可逆损伤。本文主要总结了近年来微波/射频技术在食品冷冻中的研究工作,提出了今后需要进一步开展的研究方向。
The final quality of frozen food mainly depends on ice morphology.It was found that the assisted electromagnetic wave could form ice crystals with smaller size and more uniform distribution during food freezing,which could reduce the irreversible damage of ice crystals to the microstructure of food materials.This review article summarizes researches of microwave and radiofrequency assisted freezing technology in recent years,and presents the further research directions in the future.
作者
蔡迎红
唐君言
司春强
邵双全
田长青
Cai Yinghong;Tang Junyan;Si Chunqiang;Shao Shuangquan;Tian Changqing(Key Laboratory of Cryogenics,Technical Institute of Physics and Chemistry,CAS,Beijing,100190;Beijing Key Laboratory of Thermal Science and Technology,Technical Institute of Physics and Chemistry,CAS,Beijing,100190;University of Chinese Academy of Sciences,Beijing,100049;Huashang International Engineering Co. Ltd.,Beijing,100069)
出处
《冷藏技术》
2018年第4期7-12,共6页
Journal of Refrigeration Technology
基金
国家重点研发计划项目(2018YFD0400605)
国家自然科学基金项目(51676199)
关键词
食品
冷冻
微波
射频
food
freezing
microwave
radiofrequency
