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单一的冷能否彻底改变食品的保存方式?
Kostadin Fikiin1, Stepan Akterian2, Alain Le Bail3
1Refrigeration Science and Technology, Department of Heating and Refrigeration Engineering, Technical University of Sofia, 1000 Sofia, Bulgaria.
隔离式冷是一种新的食品保存方法,面临着严格的审查. 这篇文章批判性地评估了其与当前冷技术相比的声称好处,突出了食品科学家的担忧.
科学领域:
- 食品工程 食品工程
- 食品保存技术 食品保存技术
背景情况:
- 人们越来越感兴趣于同位体冷作为一种食品保存技术.
- 在科学文献和大众媒体中进行广泛的宣传.
- 声称等离子冷是传统冷的普遍替代品.
研究的目的:
- 批判性地评估围绕等离子结的说法.
- 为了比较同位素冷与当前最先进的食品冷技术.
- 提高食品科学家对同位体冷的实际能力和局限性的认识.
主要方法:
- 批判性审查科学文献和媒体宣传促进同位素结的运动.
- 对同位体冷的可信性,能源消耗,资源效率,工艺速度,吞吐量和安全性的分析.
- 在同位体冷的背景下对食品制冷术语的正确使用的评估.
主要成果:
- 确定了与同位体冷的实际应用和效率有关的几个问题.
- 突出了能源消耗和过程可扩展性的潜在问题.
- 质疑同位体冷对于食品工业的普遍适用性和准备性.
结论:
- 隔离式冷是一种不成熟的技术,与传统方法相比,它有未经证实的优势.
- 在广泛采用之前,需要进一步的研究和批判性评估.
- 食品科学家应该意识到同位体冷的局限性和现实的应用前景.
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