真空蒸汽解冻在四种典型新型解冻方法中的竞争力综述

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Yuyao Sun, Weidong Wu, Gongran Ye
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引用次数: 0

摘要

真空蒸汽解冻(VST)是在真空环境下通过冷凝热交换对冷冻食品进行解冻。近年来,VST因其解冻速度快、保水能力强、抗菌能力强等优异的解冻效果而备受关注。本文综述了VST、超声解冻(UT)、微波解冻(MT)和电场解冻(EFT)的机理和应用,并分析了VST在这四种新型解冻方法中的竞争力。局部过热现象是UT、MT和EFT的共同缺点。基于冷凝换热机理和低温低氧真空环境,VST可以实现均匀解冻。此外,与UT、MT和EFT相比,VST解冻的冷冻食品质量要好得多。总结了两种优化VST的方法,即解冻联合技术和真空升华-再水化解冻(VSRT)。冻融联合技术的目的是使冻融技术与其他冻融技术互补。VSRT旨在提高冷凝换热效果。这两种技术提高了VST的解冻效果,有效降低了成本要求,可以成为未来VST的研究方向。这两种技术的进一步改进将对食品工业的解冻过程产生积极影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Competitiveness of Vacuum Steam Thawing in Four Typical Novel Thawing Methods: A Review

The vacuum steam thawing (VST) is to thaw frozen food by condensation heat exchange in a vacuum environment. Recently, the VST has gained attention due to the excellent thawing effect, such as a rapid thawing rate, high water holding capacity, and great antimicrobial capacity. This paper reviews the mechanism and application of VST, ultrasound thawing (UT), microwave thawing (MT), and electric field thawing (EFT), and analyzes the competitiveness of VST in these four novel thawing methods. The localized overheating phenomenon is the common disadvantage of UT, MT, and EFT. Based on the condensation heat exchange mechanism and the low-temperature and low-oxygen vacuum environment, even thawing can be achieved by VST. In addition, compared to UT, MT, and EFT, the quality of frozen food thawed by VST is much better. Moreover, two kinds of optimization of VST are summarized, which are thawing combined technology and vacuum sublimation-rehydration thawing (VSRT). The thawing combined technology aims at the complementarity role among VST and other thawing technologies. The VSRT aims at improving the effect of condensation heat exchange. These two techniques improve the thawing effect of VST and effectively reduce the cost requirements, which can be the research direction of VST in the future. Further refinement of these two techniques will have a positive impact on the thawing process in the food industry.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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