摘要
浸渍式快速冻结是一种高效的冷冻加工方式,以其冻结速度快、耗能少、产品质量好等优点展现出可观的发展前景。阐述了浸渍式快速冻结的原理及特点,分析了浸渍式快速冻结在食品加工工业中的应用以及存在的问题,综述了浸渍式快速冻结的未来发展趋势。
Immersion chilling and freezing（ICF）is an efficient method of frozen processing.It has many advantages such as the high freezing rate,low energy consumption and the high-quality end products.These advantages ensure it will be used widely.The mechanism and characteristics of immersion chilling and freezing and introduces the application and limitation of ICF in food industry were presented.Besides,the developments of ICF in the future were also analysed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第12期434-437,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD28B00)
国家现代农业产业技术体系(CARS-49)
广东省科技计划重点项目(2011A020102005)
广东省渔业科技推广专项(A201001B02)
中央级公益性科研院所基本科研业务费专项资金项目(2011TS08)
关键词
浸渍冻结
快速冻结
包膜技术
载冷剂
immersion chilling and freezing； quick freezing； coatings； secondary refrigerant
