磁场 (MF) 辅助冷用于食品保存:原理,应用和技术进步:概述
Zhongshuai Yang1, Jing Tian1, Aofei Pu2
1School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China.
Comprehensive reviews in food science and food safety
|June 25, 2025
概括
磁场 (MF) 辅助冷促进了较小的冰晶和更快的冷,显著改善了食品质量保存. 这项技术增强了超级冷却和核化,最大限度地降低了细胞损伤,以获得优质的冷食品产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 传统的冷方法往往会导致大冰晶,损害食物的细胞结构和质量.
- 磁场 (MF) 辅助冷提供了一种新的方法来缓解这些问题.
- 了解MF对水的特性和结晶的影响对于食品的保存至关重要.
研究的目的:
- 综合审查MF对水分子和冰结晶过程的影响.
- 探索影响MF冷功效的因素.
- 总结MF在各种食品中的冷应用,并确定未来的研究方向.
主要方法:
- 对MF对水特性影响的现有文献的审查.
- 分析MF对超冷却,核和晶体生长的影响.
- 在多种食物矩阵中收集有关MF冷应用的数据.
主要成果:
- MF加强超冷却,加速冷却,并促进核形成.
- 多晶体技术促进了较小的冰晶的形成,减少了细胞损伤.
- 多功率辅助冷有效地保持了各种食品的质量.
结论:
- 多功率辅助冷是一种有前途的技术,可以提高食品保存质量.
- 需要进一步的研究来优化MF参数和整合到工业过程中.
- 这项技术有可能提高冷食品行业的效率和产品质量.
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