摘要
冷冻是长期保存水果的重要方法之一,而冷冻过程中产生的冰晶容易损伤细胞结构,导致解冻时汁液损失,严重影响解冻后水果的品质。冷冻水果的品质优化可以从3方面开展:渗透脱水预处理,提高冷冻速率,优化解冻过程。基于此,本文从原理、应用和优、缺点3个角度,综述渗透脱水预保护技术、高压辅助技术、超声辅助技术、脉冲电场技术、微波辅助技术、磁场辅助技术在水果速冻和解冻中的应用,以期为水果速冻和解冻过程的优化提供新的思路。
Freezing is one of the convenient ways for the long-term preservation of fruits.However,the ice crystals produced in the freezing process tend to damage the cell structure,resulting in the loss of juice during thawing.Thus,the quality of fruits after thawing is seriously affected.Three methods could be used to optimize the quality of frozen fruits:Using osmotic dehydration,increasing the freezing rate,optimizing the thawing process.In this study,the new techniques used in fruit freezing and thawing were summarized,such as the osmotic dehydration protection,high-pressure,ultrasound,pulse electric field,microwave and magnetic field.The principles,applications,advantages and disadvantages were compared.This article provided new ideas for the development of fruit freezing and thawing.
作者
魏思宇
陈芳
朱雨辰
Wei Siyu;Chen Fang;Zhu Yuchen(National Engineering Research Center for Fruit and Vegetable Processing,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100089)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第2期418-431,共14页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省重点领域研发计划项目(2020B020225003)
中国科协青年人才托举工程项目(2020QNRC001)。
关键词
水果
速冻
解冻
新技术
fruit
freeze
thaw
new techniques
