Recent Advances in Food Thawing Technologies

被引：113

作者：

Cai, Luyun ^{[1
]}

Cao, Minjie ^{[2
]}

Regenstein, Joe ^{[3
]}

Cao, Ailing ^{[4
]}

机构：

[1] China Jiliang Univ, Dept Food Sci, Hangzhou 310018, Zhejiang, Peoples R China

[2] Bohai Univ, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Liaoning, Peoples R China

[3] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

[4] Hangzhou Customs Dist, Hangzhou 310007, Zhejiang, Peoples R China

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2019年 / 18卷 / 04期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

high-voltage electrostatic field thawing; ohmic heating; radio frequency thawing; thawing; ultra-high pressure thawing; ultrasound thawing; VOLTAGE ELECTROSTATIC-FIELD; NANOPARTICLES PLUS MICROWAVE; PORCINE LONGISSIMUS MUSCLE; RADIO-FREQUENCY; ELECTRIC-FIELD; HIGH-PRESSURE; FROZEN TUNA; FREEZE-THAW; DIELECTRIC-PROPERTIES; MYOFIBRILLAR PROTEIN;

D O I：

10.1111/1541-4337.12458

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra-high pressure assisted thawing, ultrasound-assisted thawing, high-voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

引用

页码：953 / 970

页数：18

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