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A Critical Review on Superchilling Preservation Technology in Aquatic Product 被引量:14
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作者 WU Chun-hua YUAN Chun-hong +3 位作者 YE Xing-qian HU Ya-qin CHEN Shi-guo LIU Dong-hong 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2014年第12期2788-2806,共19页
aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards... aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of ifshery food are increasing. Thus, high efifcient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical dififculties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational lfuid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application. 展开更多
关键词 aquatic product SUPERCHILLING FRESHNESS growth mechanism of ice crystals computational lfuid dynamics
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