Giannakourou Maria C, Dermesonlouoglou Efimia K, Taoukis Petros S
Department of Food Science and Technology, University of West Attica, 12243 Egaleo, Greece.
National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, 15780 Athens, Greece.
Foods. 2020 Aug 2;9(8):1042. doi: 10.3390/foods9081042.
Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.
渗透脱水冷冻（ODF）是一种在冷冻前先进行渗透脱水的联合保鲜工艺，具有多种优势，尤其在对冷冻敏感的植物组织中。OD预处理可导致具有特殊特性的溶质选择性浸渍，从而缩短冷冻时间，提高冷冻食品的质量和稳定性。ODF研究广泛关注渗透过程条件（如温度、高渗溶液的持续时间/成分/浓度）对渗透脱水冷冻组织特性的影响。还研究了一些加速传质现象的辅助处理方法（如真空/脉冲真空、脉冲电场、高压、超声）。与传统冷冻产品相比，关于ODF在产品后续储存期间的益处的研究报道较少。在评估ODF集成工艺的优势时，通过整体方法严格审查在第一阶段（渗透脱水）、第二阶段（冷冻过程）和第三阶段（在亚冰点温度下储存）涉及的所有参数非常重要。作为优化ODF工艺设计的定量工具，本文提出了ODF产品在冷链储存期间食品质量和稳定性改善的数学模型，该模型是主要工艺变量的函数。
