| 摘要: |
| 液氮速冻技术能使食品快速穿过冰晶区实现食品的玻璃化或部分玻璃化，提高速冻食品的品质，在食品冷链中广泛应用。本文概括了食品液氮速冻技术的基本原理和经典传热模型，对比了液氮浸渍冻结、冷气循环冻结和喷淋冻结等速冻方式的特点，总结了速冻食品品质评价的研究进展和液氮速冻技术在食品加工中的应用范围，并展望了液氮速冻技术未来的研究方向。 |
| 关键词: 食品速冻 玻璃化 液氮速冻 |
| DOI： |
| 投稿时间：2018-03-14 修订日期：2018-05-17
|
| 基金项目:北京市科技计划课题（Z171100001317016）项目资助。 |
|
| Review of Liquid Nitrogen Quick-freezing Technology in Food |
|
Zhao Yuanheng1,2, Guo Jia1, Chen Liubiao1,2, Gu Kaixuan1, Wang Junjie1,2
|
| (1.CAS Key Laboratory of Cryogenics, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences;2.University of Chinese Academy of Sciences) |
| Abstract: |
| Liquid nitrogen quick-freezing technology enables food to pass quickly through the ice crystal area, and results in total or partial vitrification, which improves the quality of food and has been widely used in the food cold chain. In this study, the basic principles and classic heat transfer model of the liquid nitrogen quick-freezing technology are briefly introduced, and the characteristics of quick-freezing methods such as liquid nitrogen immersion freezing, cold-air circulation freezing, and spray freezing are compared. A thorough quality evaluation of quick-freezing food and research progress on applications of the quick-freezing technology are conducted. Finally, future research directions for the liquid nitrogen quick-freezing technology are considered. |
| Key words: food quick-freezing glassy preserved liquid nitrogen frozen |
