摘要
流态冰因流动性好、蓄冷密度高等优点,可有效抑制水产品内源性酶及微生物的生长,成为水产企业及相关领域专家研究的热点。文章总结了流态冰的制取技术包括流化床法、真空法、刮削法、过冷法以及直接接触法,此外本文还阐释了流态冰的制取技术、生长和抑制条件、流体动力学、热力学特性以及在水产品中的应用研究,并且提出了该技术在水产品应用中存在的主要问题及改进建议,为未来水产品贮运技术和流态冰商业化应用提供参考。
Ice slurry can effectively inhibit the growth of endogenous enzymes and microorganisms in aquatic products because of its good fluidity and high cold storage density.It is a hot spot for experts in aquatic products and related fields.This paper summarizes the preparation technology of fluid ice,including method of fluidized bed,vacuum,scraping,supercooling and direct contact.At present,method of scraping and supercooling are widely used in commercial application.In addition,the preparation technology,growth and inhibition conditions,hydrodynamics,thermodynamic characteristics and its application in aquatic products are also explained in this paper.The main problems existing in the application of this technology in aquatic products and improvement suggestions are put forward,which can provide reference for future aquatic product storage and transportation technology and commercial application of ice slurry.
作者
胡亚男
张建友
吕飞
丁玉庭
HU Ya’nan;ZHANG Jianyou;LV Fei;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116038,China)
出处
《食品工业科技》
CAS
北大核心
2021年第21期464-472,共9页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划重点专项(2019YFD0901602)
杭州市农业与社会发展科研主动设计项目(20180416A08)。
关键词
流态冰
制取技术
生长抑制
流动传热特性
水产品应用
ice slurry
preparation technology
growth and inhibition
flow and heat transfer properties
aquatic product application
作者简介
胡亚男(1995−),女,硕士研究生,研究方向:水产品贮藏与加工,E-mail:1903075221@qq.com;通信作者:吕飞(1980−),女,博士,教授,研究方向:食品加工新技术与营养安全研究,E-mail:lufei@zjut.edu.cn。
