Cai Luyun, Cao Minjie, Regenstein Joe, Cao Ailing
Dept. of Food Science, China Jiliang Univ., Hangzhou, Zhejiang, 310018, China.
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, Liaoning, 121013, China.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):953-970. doi: 10.1111/1541-4337.12458. Epub 2019 Jun 24.
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.
解冻不充分可能会导致严重的品质劣化，因此创新的解冻技术对于提高冷冻食品的最终品质可能具有重要作用。近年来，尽管已经对几种新的解冻技术进行了广泛研究，如超高压辅助解冻、超声辅助解冻、高压静电场解冻、欧姆解冻和射频解冻，但仍需要更多研究以使它们更适用于食品工业解冻。需要对解冻的影响进行更好的评估，以推动新解冻技术的发展。本文综述了相关原理、在不同类型食品中的应用、各种过程的建模、新的评估技术以及不同系统所获得的专利。还讨论了这些系统的优缺点，以便对这些新的解冻技术进行更全面的综述。希望这篇综述能鼓励更多的研究工作，有助于实现拥有更好的食品解冻系统这一目标。
