直接浸渍冷冻在食品加工中的应用现状与前景

Application Status and Prospects of Direct Immersion Freezing in Food Processing

直接浸渍冷冻技术是一种新兴的食品冷冻技术,现阶段被广泛应用于中国食品加工领域。该技术具有冻结速率快、时间短、质量好且节能的特点,但在应用过程中也存在龟裂、冷冻液质量下降、吸收冷冻液溶质等缺点,在一定程度上制约了其在中国食品加工行业的进一步发展。文章阐述了直接浸渍冷冻技术的原理,综述了直接浸渍冷冻技术在中国食品加工中的应用现状,分析总结了直接浸渍冷冻技术存在的问题,并展望了直接浸渍冷冻技术的发展方向。

Direct immersion freezing technology is a technology widely used in food processing in my country at this stage.This technology has the characteristics of fast freezing rate,short time,good quality and energy saving.However,cracks will also be found in the application process.Other shortcomings,the lack of direct immersion freezing technology will affect the further development of my country's food processing industry to a certain extent.It can be seen that it is particularly necessary to conduct in-depth research on the application status and prospects of direct immersion freezing in food processing.This article will describe the principle,application status and existing problems of direct immersion freezing technology,and strive to reveal the application status quo of direct immersion freezing in my country's food processing,and then promote the further development of this technology and achieve the promotion of my country's food The purpose of further development of the processing industry.