•  
  •  
 

Xi ZHAO, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Xue-peng LI, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Jin-xiang WANG, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Wen-hui ZHU, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Yong-xia XU, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Jian-rong LI, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National &Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for FreshAgricultural Products, Bohai University, Jinzhou, Liaoning 121013 , China ；National R & D Branch Centrefor Surimi and Surimi Products Processing, Bohai University, Jinzhou, Liaoning 121013 , China
Ting-ting LI, College ofLife Science, Dalian Nationalities University, Dalian, Liaoning 116600 , China
Xiao-hua GUO, Shandong Meijia GroupCo., Ltd., Rizhao, Shandong 276815 , China

Abstract

The working principle and technical characteristics of cryogenic liquid quick-freezing technology was introduced in this paper, then the research and development of freezing medium was discussed. The current research status, technical issues and the development trend of the application of cryogenic liquid quick-freezing technology in aquatic products processing was mainly summarized and discussed.

Publication Date

2-18-2023

First Page

189

Last Page

193,217

DOI

10.13652/j.issn.1003-5788.2020.12.038

References

[1] 农业部渔业局.中国渔业统计年鉴[M].北京:中国农业出版社,2018:17-18.
[2] 李学鹏,刘慈坤,王金厢,等.水产品贮藏加工中的蛋白质氧化对其结构性质及品质的影响研究进展[J].食品工业科技,2019,40(18):319-325,333.
[3] 励建荣.生鲜食品保鲜技术研究进展[J].中国食品学报,2010,10(3):1-12.
[4] ZHAN Xi-ming,SUN Da-wen,ZHU Zhi-wei,et al.Improving the quality and safety of frozen muscle foods by emerging freezing technologies:A review[J].Critical Reviews in Food Science and Nutrition,2018,58(17):2 925-2 938.
[5] RODEZNO L A E,SUNDARARAJAN S,SOLVAL K M,et al.Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets[J].LWT-Food Science and Technology,2013,54(2):377-382.
[6] LI Dong-mei,ZHU Zhi-wei,SUN Da-wen.Effects of freezing on cell structure of fresh cellular food materials:A review[J].Trends in Food Science & Technology,2018,75:46-55.
[7] 倪明龙.浸渍冻结过程多元载冷剂的扩散性及其在鱼片中的应用[D].广州:华南理工大学,2011:1-6.
[8] 杨贤庆,侯彩玲,刁石强,等.浸渍式快速冻结技术的研究现状及发展前景[J].食品工业科技,2012,33(12):434-437.
[9] WU Xiao-fei,ZHANG Min,ADHIKARI B,et al.Recent developments in novel freezing and thawing technologies applied to foods[J].Critical Reviews in Food Science and Nutrition,2017,57(17):3 620-3 631.
[10] 杨志坚.液氮速冻对舌鳎和梭子蟹品质的影响[D].杭州:浙江大学,2017:3-5.
[11] LUCAS T,RAOULT-WACK A L.Immersion chilling and freezing in aqueous refrigerating media:Review and future trends:Refrigeration et congelation par immersion dans des milieux refrigerants:Revue et tendances futures[J].International Journal of Refrigeration,1998,21(6):419-429.
[12] ZORRILLA S E,RUBIOLO A C.Mathematical modeling for immersion chilling and freezing of foods Part I:Model development[J].Journal of Food Engineering,2005,66(3):329-338.
[13] ZARKADAS D M,MITRAKAS M.On the applicability of a plug flow immersion freezer:Theoretical considerations[J].LWT-Food Science and Technology,1999,32(8):548-552.
[14] 林婉玲,曾庆孝,朱志伟.直接浸渍冷冻在食品加工中的应用现状与前景[J].食品工业科技,2008(7):256-260.
[15] FIKIIN K,TSVETKOV O,LAPTEV Y.Thermophysical and engineering issues of the immersion freezing of fruits in ice slurries based on sugar-ethanol aqueous solution[J].Ecolibrium,2003,45(4):10-15.
[16] 董佳,胡嘉杰,王庆,等.液体浸渍冷冻对鲟鱼贮藏过程中品质的影响[J].食品科学,2017,38(5):281-287.
[17] 刘书来,张振宇,唐文燕,等.不冻液冻结乌鳢块冻藏过程中品质变化[J].食品科学,2019,40(1):256-262.
[18] BOONSUMREJ S,CHAIWANICHSIRI S,TANTRATIAN S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.
[19] 李硕.食品冷冻数值模拟及小龙虾超低温水介质速冻技术研究[D].武汉:华中农业大学,2017:36-53.
[20] 辛美丽.三元载冷剂性能及草鱼块浸渍冻结研究[D].广州:华南理工大学,2012:1-2.
[21] ZHANG Ming-cheng,NIU Hai-li,CHEN Qian,et al.Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J].Meat Science,2018,136:1-8.
[22] SHAIKH N I,PRABHU V.Mathematical modeling and simulation of cryogenic tunnel freezers[J].Journal of Food Engineering,2007,80(2):701-710.
[23] 徐慧文,谢晶,汤元睿,等.金枪鱼盐水浸渍过程中渗盐量及品质变化的研究[J].食品工业科技,2014,35(12):349-353,364.
[24] LUCAS T,RAOULT A L.Immersion chilling and freezing:phase change and mass transfer in model food[J].Journal of Food Science,1996,61(1):127-132.
[25] FIKIIN A G.New method and fluidized water system for intensive chilling and freezing of fish[J].Food Control,1992,3(3):153-160.
[26] SHI Zhi-jia,ZHONG Sai-yi,YAN Wen-jie,et al.The effects of ultrasonic treatment on the freezing rate,physicochemical quality,and microstructure of the back muscle of grass carp(Ctenopharyngodon idella)[J].LWT-Food Science and Technology,2019,111:301-308.
[27] 唐佳楣,廖媛媛,汤海青,等.不同冻结方法对大黄鱼冻藏期间品质的影响[J].宁波大学学报(理工版),2019,32(6):35-42.
[28] CAMPO-DEANO L,TOVAR C A,BORDERIAS J,et al.Gelation process in two different squid(Dosidicus gigas)surimis throughout frozen storage as affected by several cryoprotectants:Thermal,mechanical and dynamic rheological properties[J].Journal of Food Engineering,2011,107(1):107-116.
[29] LIU Jian-hua,FANG Chun-hua,LUO Ya-hong,et al.Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard(Aspitrigla cuculus)[J].Food Hydrocolloids,2019,89:668-673.
[30] 韩光赫.直接浸渍冷冻载冷剂组成、传递特性及应用研究[D].广州:华南理工大学,2010:1-6.
[31] 大连博缘科技有限公司.一种小黄鱼快速玻璃化保鲜冷冻冷藏方法及专用冷冻液:201410822498.X [P].2015-04-22.
[32] 吴燕燕,张涛,李来好,等.不冻液处理对石斑鱼在常温物流过程中的品质和货架期的影响[J].水产学报,2019,43(12):2 574-2 583.
[33] 中国水产科学研究院南海水产研究所.一种食品直接浸渍冻结用的冻结液:201210196843.4[P].2012-10-10.
[34] YANG Fang,JING Dian-tao,DIAO Yu-duan,et al.Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish(Takifugu Obscurus)fillets[J].LWT-Food Science and Technology,2020,118:108762.
[35] 马晓斌,林婉玲,杨贤庆,等.浸渍式快速冷冻液的优化及冻结技术对脆肉鲩品质的影响[J].食品工业科技,2014,35(18):338-341,346.
[36] 李晓燕,陈杰,樊博玮,等.浸渍式冷冻技术的研究进展[J/OL].食品与发酵工业.[2020-09-15].https://doi.org/10.13995/j.cnki.11-1802/ts.024094.
[37] 李向阳.大洋性围网鲣鱼船上冷盐水冻结保鲜与品质控制技术研究[D].杭州:浙江工业大学,2014:6-8.
[38] 侯彩玲.浸渍式速冻技术的优化研究及其在对虾冷冻加工中的应用[D].上海:上海海洋大学,2014:62-64.
[39] 黄刚,娄永江,王春琳.低温液体速冻对软壳三疣梭子蟹冻藏期间肌肉生化特性的影响[J].食品工业科技,2014,35(11):328-331,358.
[40] SONG Yong-ling,LIU Lei,SHEN Hui-xing,et al.Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream(Megalobrama amblycephala)[J].Food Control,2011,22(3/4):608-615.
[41] QIAN Pan,ZHANG Yi-qi,SHEN Qing,et al.Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp(Aristichthys nobilis)during frozen storage[J].Journal of Food Processing and Preservation,2018,42(6):e13640.
[42] 史咏梅,李勇勇,吴迪迪,等.不同冻结方式对南美白对虾品质的影响[J].食品与发酵工业,2019,45(5):94-100.
[43] 梁钻好,陈海强,梁凤雪,等.液浸速冻对牡蛎水分迁移及品质的影响[J].食品科学,2019,40(23):233-238.
[44] SUN Qin-xiu,SUN Fang-da,XIA Xiu-fang,et al.The comparison of ultrasound-assisted immersion freezing,air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp(Cyprinus carpio)during freezing storage[J].Ultrasonics Sonochemistry,2019,51:281-291.
[45] 向迎春,黄佳奇,栾兰兰,等.超声辅助冻结中国对虾的冰晶状态与其水分变化的影响研究[J].食品研究与开发,2018,39(2):203-210.
[46] 陈聪,杨大章,谢晶.速冻食品的冰晶形态及辅助冻结方法研究进展[J].食品与机械,2019,35(8):220-225.
[47] CIPOLLETTI J C,ROBERTSON G H,FARKAS D F.Freezing of vegetables by direct contact with aqueous solutions of ethanol and sodium chloride[J].Journal of Food Science,1977,42(4):911-916.
[48] PHAM Q T,LE BAIL A,HAYERT M,et al.Stresses and cracking in freezing spherical foods:A numerical model[J].Journal of Food Engineering,2005,71(4):408-418.
[49] 王金锋,李文俊,谢晶.数值模拟在食品冻结过程中的应用[J].食品与机械,2016,32(10):200-204.
[50] LUCAS T,CHOUROT J M,BOHUON P,et al.Freezing of a porous medium in contact with a concentrated aqueous freezant:Numerical modelling of coupled heat and mass transport[J].International Journal of Heat and Mass Transfer,2001,44(11):2 093-2 106.
[51] YU Da-wei,REGENSTEIN J M,XIA Wen-shui.Bio-based edible coatings for the preservation of fishery products:A review[J].Critical Reviews in Food Science and Nutrition,2019,59(15):2 481-2 493.
[52] 张涛.石斑鱼液体速冻保鲜加工技术及对鱼肉品质的影响[D].上海:上海海洋大学,2019:9-11.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.