食品科学2024，Vol.45Issue(8)：283-291,9.DOI:10.7506/spkx1002-6630-20230314-145
介电解冻技术对肉类原料品质影响的研究进展
Research Advances in the Effect of Dielectric Thawing on the Quality of Raw Meat
摘要
Abstract
Thawing is an important unit operation in the processing of frozen meat.Some of the major concerns for its application are thawing duration,temperature uniformity,juice loss,cooking loss,freshness,texture characteristics and taste changes.Good thawing quality for frozen meat can be obtained by choosing appropriate thawing technologies and processing parameters.The traditional thawing technologies include air thawing and water immersion thawing,while several novel physical field thawing methods have been developed include microwave thawing,radio-frequency thawing,infrared thawing and ohmic thawing.The microwave and radio-frequency methods,which both utilize high-frequency electromagnetic wave as excitation source,have seen increasing application in the field of frozen meat processing because of short operating time and high efficiency.This article reviews dielectric thawing technology,summarizes its key influential factors,discusses the changes in meat quality during the dielectric thawing process,and puts forward some thoughts regarding the common problems and future research directions in dielectric thawing.关键词
介电特性/射频解冻/微波解冻/肉类原料/影响因素Key words
dielectric properties/radio-frequency thawing/microwave thawing/raw meat/influential factors分类
轻工纺织引用本文复制引用
张孝,金亚美,巫宇航,姚黄兵,杨哪,徐学明..介电解冻技术对肉类原料品质影响的研究进展[J].食品科学,2024,45(8):283-291,9.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2100401) （2022YFD2100401）
国家自然科学基金面上项目(32172353) （32172353）
江苏省自然科学基金项目(BK20211582) （BK20211582）
江南大学宜秀生命健康产业研究中心基本科研项目(AQ-202309) （AQ-202309）
