气/液态氮在食品加工技术中的应用机制和研究进展

Application Mechanism and Research Progress of Gas/Liquid Nitrogen in Food Processing Technology

气/液态氮应用于食品加工时,主要是利用气/液态氮具备的电离性、环境调节性、气化吸热性以及相变结晶性,同时利用气体水合物浓缩技术、低温等离子体杀菌/改性技术以及液氮速冻技术来实现的。在食品加工中,需要将各类技术联合应用,从而发挥各自的应用效果。本文对气/液态氮各项技术在食品加工中的应用机制进行探究,并对此领域的研究方向加以展望。

When gas/liquid nitrogen is used in food processing,it is mainly realized by using the ionization,environmental regulation,gasification heat absorption and phase change crystallization of gas/liquid nitrogen,as well as gas hydrate concentration technology,low-temperature plasma sterilization/modification technology and liquid nitrogen quick freezing technology.In food processing,various technologies need to be jointly applied to give play to their respective application effects.This paper will explore the application mechanism of various gas/liquid nitrogen technologies in food processing,and look forward to the research direction in this field.