高压切换冻结在食品保鲜中的应用

被引：2

作者：

邹妍 ^{[1
]}

龙道崎 ^{[1
]}

陶兵兵 ^{[1
]}

赵国华 ^{[1
,2
]}

机构：

[1] 西南大学食品科学学院

[2] 重庆市农产品加工技术重点实验室

来源：

食品工业科技 | 2012年 / 33卷 / 22期

关键词：

高压切换冻结; 保鲜; 食品;

D O I：

10.13386/j.issn1002-0306.2012.22.099

中图分类号：

TS205.7 [冷藏、冻藏与速冻加工];

学科分类号：

083201 ;

摘要：

高压切换冻结是一种新兴的食品保鲜技术,在冻结过程中利用高压与温度来控制冻结过程,改变冰晶体的大小、形态与分布,从而改善冻品的品质。文章详细阐述了高压切换冻结法的基本原理以及在食品保鲜领域研究的进展,最后分析了该技术存在的问题,以对高压切换冻结技术的进一步研究提供参考。

引用

页码：432 / 435

页数：4

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