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Document IIF

Progrès de la recherche sur les procédés et dispositifs de congélation pour les produits carnés frais.

Research progress of freezing processes and devices for fresh meat products.

Auteurs : CHENG W., GAO Q., SUN Y., LI X., CHEN X., CHONG Z.

Type d'article : Article de la RIF, Synthèse

Résumé

Low temperature environments can effectively inhibit the growth of microorganisms in raw meat products due to the reduced activity of enzymes, which is conducive to the long-term preservation of foodstuffs. At present, mainstream technologies include ultrasonic-assisted freezing, high-voltage electric and magnetic field-assisted freezing, and liquid nitrogen freezing technologies are widely used in the freezing process. In this paper, the freezing processes and devices for the fresh meat products were reviewed. The formation mechanism of ice crystals during the freezing of meat products was analyzed. The influence of the shape and size of ice crystals on their quality was studied. Also, the effect of different freezing processes and freezing device on the quality of meat products was studied. The key technologies regarding cold chain storage and transportation of meat products should move in the direction of intelligence, information, efficiency, and the unmanned. Finally, the key processes and device regarding freezing, cold chain, storage, and transportation were planned for the future development.

Documents disponibles

Format PDF

Pages : 71-82

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Research progress of freezing processes and devices for fresh meat products.
  • Identifiant de la fiche : 30032304
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 161
  • Date d'édition : 05/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2024.02.022

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