摘要
阐述了传统和新型冷冻、解冻方法的作用原理与优缺点,总结了冷冻和解冻技术在水产品应用中的研究现状,并对冷冻和解冻技术的发展方向进行了展望。
The principles,advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated,and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized.The development direction of freezing and thawing technologies was then prospected in this review.
作者
张亚瑾
焦阳
ZHANG Ya-jin;JIAO Yang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-Processing Technology,Shanghai Ocean University,Shanghai 201306,China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology〔Shanghai〕,Shanghai 201306,China)
出处
《食品与机械》
北大核心
2021年第1期215-221,236,共8页
Food and Machinery
基金
国家自然科学基金青年基金项目(编号:31801613)。
关键词
水产品
品质
冷冻方法
解冻方法
aquatic products
quality
freezing method
thawing method
