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低温缩:一种集成的农业食品加工技术,用于缩

C Manusha¹, B S Roopa¹

¹Food Engineering Department, CSIR - Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India.

Journal of food science and technology

|May 19, 2025

概括

结缩 (FC) 为缩液体食品提供了一种优越的方法,通过避免热和蒸汽接口来保持质量. 这种温和的技术保持了味道,营养和香气,与传统的蒸发方法不同.

科学领域:

食品科学与技术食品科学与技术
化学工程是化学工程的重要组成部分.
工艺工程是过程工程.

背景情况:

传统的度方法,如蒸发,可以降低食物质量,因为暴露在热量.
基于膜的度方法可能会面临污染问题,并且对某些食品矩阵的适用性有限.
结度 (FC) 成为保存敏感食品成分的有希望的替代方案.

研究的目的:

综述和总结各种类型和方法的冷度或冷度.
突出FC在保持液体食品质量的优势.
讨论FC在食品和饮料行业的应用.

主要方法:

该审查综合了有关不同冷度技术的信息.
讨论了冰晶形成和分离的原理.
在缩液体食品中的应用也在探索中.

主要成果:

结度有效地降低了含水量,同时保持了味道,营养素和香味.
低温处理保持了可热化化合物的完整性.
FC可以产生高质量的缩产品,其有机感和营养价值得以保留.

结论:

结缩是一种高效和温和的方法,用于缩液体食品.
它是蒸发和膜过的优质替代品,可以保持产品质量.
FC支持保存食品和饮料中有价值的化合物.

关键词:

区块冷度的集中结冷缩度的方法液体食品是一种液体食品.渐进的冷度度渐进的冷度悬浮结度的悬浮结度是什么

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