磁场辅助低温贮藏技术在食品中的应用及研究进展

Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods

随着科学技术的不断发展,常规低温贮藏技术已满足不了人们对食物品质的追求。近年来,磁场因具有操作简单高效、安全无污染及节能等优势被广泛应用到食品低温贮藏领域中。磁场通过优化降温冻结过程、调节酶活力、降低微生物含量等方式维持贮藏食品的食用品质。本文综述了磁场辅助低温贮藏技术的作用机制及其在各类食品中的应用,总结了生产中存在的不足,并对其未来的发展方向进行展望,旨在为磁场在食品低温贮藏中的工业化应用提供理论参考。

With the continuous development of science and technology,the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality.In recent years,magneticfields have been widely used in thefield of low-temperature food storage due to its advantages of being simple,efficient,safe,pollution-free and energy-saving.Magneticfields can maintain the eating quality of stored food by optimizing the cooling and freezing process,regulating enzyme activity and reducing microbial contents.In order to provide a theoretical reference for the industrial application of magneticfields in low-temperature storage of foods,this paper reviews the mechanism of magneticfield-assisted low-temperature storage technology and its application in various kinds of food,summarizes shortcomings in thisfield,and gives an outlook on future directions of development.