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肉类冷和解方面的进步:从物理原理到人工智能
Qianrui Xia1, Shiwei Yan1, Ming Huang2
1Department of Engineering, Nanjing Agricultural University, Nanjing 211800, China.
Foods (Basel, Switzerland)
|January 28, 2026
概括
先进的冷和解技术对于肉质量至关重要. 新兴的多物理方法和人工智能 (AI) 提供对冰结晶的优越控制,提高肉类加工效率和可持续性.
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
- 工艺工程是过程工程.
背景情况:
- 全球肉类消费推动了对有效保存的需求.
- 保持肉质量和延长保质期是关键的挑战.
- 传统的冷和解方法在控制冰晶形成方面存在局限性.
研究的目的:
- 系统地审查最近肉类冷和解技术的进展.
- 检查冰晶形成对肉质的影响.
- 探索新兴技术和人工智能 (AI) 在肉类加工中的整合.
主要方法:
- 在肉类中结晶冰的基本原理的审查.
- 分析传统的冷和解技术.
- 检查新兴的多物理方法 (高压,超声波,电场辅助处理).
- 在肉类加工中对人工智能 (AI) 应用的评估.
主要成果:
- 新兴技术提供了对冰形态的增强控制,与传统方法相比,减少了细胞损伤.
- 人工智能在数值模拟,质量监测和处理优化预测建模方面展示了潜力.
- 人工智能数据稀缺性和模型通用性仍然是挑战.
结论:
- 一个"理论-技术-智能"的综合框架正在出现,用于肉类加工.
- 进步支持可持续,高效和以质量为中心的肉类加工系统的发展.
- 需要进一步的研究来克服人工智能实施的挑战.
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