食品科学2026，Vol.47Issue(17)：333-341,9.DOI:10.7506/spkx1002-6630-20260325-200
电磁波辅助冷冻对面团趋肤效应及品质影响的研究进展
Research Progress on the Impact of Electromagnetic Wave-Assisted Freezing on the Skin Effect and Quality of Dough
摘要
Abstract
Electromagnetic wave-assisted freezing(EWAF)is a novel assisted freezing technology characterized by energy efficiency,high effectiveness,continuous processing capability,and minimal detrimental effects on food matrices.Based on existing frozen dough systems,this paper reviews the impact of EWAF on the skin effect and quality of dough.It elaborates on the technical principles of EWAF and the skin effect,explains the underlying mechanisms involving hydrogen bond network reconstruction,temperature oscillation-induced freeze-thaw cycles,and regulation of ice crystal morphology by secondary nucleation combined with ice crystal splitting,and compares the functional differences between microwave and radio frequency during freezing.Meanwhile,this review analyzes the influence of the skin effect on energy distribution and ice crystal formation in dough,summarizes the effects of key process parameters such as frequency,power density,and electrode spacing,and introduces the physical,chemical,and microstructural indicators for the quality evaluation of dough along with their detection methods.Studies show that EWAF can effectively decrease ice crystal size and protect dough microstructure,but it still faces challenges including inadequate understanding of the mechanism of the skin effect,complexity of multi-physics field coupling,insufficient targeted quality evaluation systems,and bottlenecks in engineering applications.Future research should focus on three aspects:deepening mechanistic understanding,optimizing technological parameters,and promoting practical application.This review is expected to provide technical support for the wide application of EWAF in wheat-based food processing.关键词
电磁波辅助冷冻/面团/趋肤效应/冷冻品质/冰晶形态Key words
electromagnetic wave-assisted freezing/dough/skin effect/freezing quality/ice crystal morphology分类
轻工纺织引用本文复制引用
林梦彤,张孝,张文赵,唐义亭,杨哪,金亚美,徐学明..电磁波辅助冷冻对面团趋肤效应及品质影响的研究进展[J].食品科学,2026,47(17):333-341,9.基金项目
"十四五"国家重点研发计划项目(2025YFD2100105-5) （2025YFD2100105-5）
新疆科技前沿人才支持计划项目(XJRC-2025-KJ-KJQY-001) （XJRC-2025-KJ-KJQY-001）
