Review of Liquid Nitrogen Quick-freezing Technology in Food
Liquid nitrogen quick-freezing technology enables food to pass quickly through the ice crystal area, and results in total or partial vitrification, which improves the quality of food and has been widely used in the food cold chain. In this study, the basic principles and classic heat transfer model...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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Journal of Refrigeration Magazines Agency Co., Ltd.
2019-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2019.02.001 |
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| _version_ | 1849707648828571648 |
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| author | Zhao Yuanheng Guo Jia Chen Liubiao Gu Kaixuan Wang Junjie |
| author_facet | Zhao Yuanheng Guo Jia Chen Liubiao Gu Kaixuan Wang Junjie |
| author_sort | Zhao Yuanheng |
| collection | DOAJ |
| description | Liquid nitrogen quick-freezing technology enables food to pass quickly through the ice crystal area, and results in total or partial vitrification, which improves the quality of food and has been widely used in the food cold chain. In this study, the basic principles and classic heat transfer model of the liquid nitrogen quick-freezing technology are briefly introduced, and the characteristics of quick-freezing methods such as liquid nitrogen immersion freezing, cold-air circulation freezing, and spray freezing are compared. A thorough quality evaluation of quick-freezing food and research progress on applications of the quick-freezing technology are conducted. Finally, future research directions for the liquid nitrogen quick-freezing technology are considered. |
| format | Article |
| id | doaj-art-8853bf97bb7f404f906a20b1c1298ecc |
| institution | DOAJ |
| issn | 0253-4339 |
| language | zho |
| publishDate | 2019-01-01 |
| publisher | Journal of Refrigeration Magazines Agency Co., Ltd. |
| record_format | Article |
| series | Zhileng xuebao |
| spelling | doaj-art-8853bf97bb7f404f906a20b1c1298ecc2025-08-20T03:15:51ZzhoJournal of Refrigeration Magazines Agency Co., Ltd.Zhileng xuebao0253-43392019-01-014066511458Review of Liquid Nitrogen Quick-freezing Technology in FoodZhao YuanhengGuo JiaChen LiubiaoGu KaixuanWang JunjieLiquid nitrogen quick-freezing technology enables food to pass quickly through the ice crystal area, and results in total or partial vitrification, which improves the quality of food and has been widely used in the food cold chain. In this study, the basic principles and classic heat transfer model of the liquid nitrogen quick-freezing technology are briefly introduced, and the characteristics of quick-freezing methods such as liquid nitrogen immersion freezing, cold-air circulation freezing, and spray freezing are compared. A thorough quality evaluation of quick-freezing food and research progress on applications of the quick-freezing technology are conducted. Finally, future research directions for the liquid nitrogen quick-freezing technology are considered.http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2019.02.001food quick-freezingglassy preservedliquid nitrogen frozen |
| spellingShingle | Zhao Yuanheng Guo Jia Chen Liubiao Gu Kaixuan Wang Junjie Review of Liquid Nitrogen Quick-freezing Technology in Food Zhileng xuebao food quick-freezing glassy preserved liquid nitrogen frozen |
| title | Review of Liquid Nitrogen Quick-freezing Technology in Food |
| title_full | Review of Liquid Nitrogen Quick-freezing Technology in Food |
| title_fullStr | Review of Liquid Nitrogen Quick-freezing Technology in Food |
| title_full_unstemmed | Review of Liquid Nitrogen Quick-freezing Technology in Food |
| title_short | Review of Liquid Nitrogen Quick-freezing Technology in Food |
| title_sort | review of liquid nitrogen quick freezing technology in food |
| topic | food quick-freezing glassy preserved liquid nitrogen frozen |
| url | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2019.02.001 |
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