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食品冷冻冷藏新发展

食品冷冻冷藏新发展. 李云飞 2005 年 10 月 20 日. 年人均消费水平. 冷冻产品状况. 果蔬 12% 水产品 50% 面食 18% 肉类 20% 冷饮 28%. 易腐食品低温运输状况. (%). 易腐食品低温贮藏状况. 万吨. 易腐食品低温贮藏状况（上海）. 冻结速度对食品质量的影响. 降温速率与冰晶. 冻结与解冻过程特点. 研究热点问题. 速冻食品的质量问题 超高压速冻技术 快速冷冻技术 部分玻璃化技术 介电解冻技术 实现上述技术的装备 冷链建设与工艺管理问题. 螺旋速冻机.

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食品冷冻冷藏新发展

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  1. 食品冷冻冷藏新发展 李云飞 2005年10月20日

  2. 年人均消费水平

  3. 冷冻产品状况 果蔬12% 水产品50% 面食18% 肉类20% 冷饮28%

  4. 易腐食品低温运输状况 (%)

  5. 易腐食品低温贮藏状况 万吨

  6. 易腐食品低温贮藏状况（上海）

  7. 冻结速度对食品质量的影响

  8. 降温速率与冰晶

  9. 冻结与解冻过程特点

  10. 研究热点问题 • 速冻食品的质量问题 超高压速冻技术 快速冷冻技术 部分玻璃化技术 介电解冻技术 • 实现上述技术的装备 • 冷链建设与工艺管理问题

  11. 螺旋速冻机

  12. 螺旋速冻机

  13. 螺旋速冻机

  14. 单体流化速冻机

  15. 单体流化速冻机

  16. 低温介质速冻机

  17. 低温介质速冻机

  18. 低温介质速冻机

  19. 隧道式速冻机

  20. 氢与电负性很强，且具有独立电子对、原子半径又较小的原子可形成氢键（如氮、氟）氢与电负性很强，且具有独立电子对、原子半径又较小的原子可形成氢键（如氮、氟）

  21. 温度/ ℃ H2O 100 0 H2Te H2Se 沸点 H2S -60 融点 -100 分子量 0 20 40 80 120 第VI族元素氢化物的融点和沸点 水的物理性质

  22. The phase diagram of water. l represents the region in which ice XII has been observed by Lobban et al. (T = 260 K, p = 0.55 GPa) [2]. Please note that this region is fully surrounded by the stability range of ice V. The inset sketches the pressure induced transition line of Ih (red line) as studied by O. Mishima [1]. The green area indicates the region in which ice XII is successfully formed. Horizontal arrows indicate that Ih transforms by compression below 150 K to ice XII or high-density amorphous state (HDA) and above 150 K to ice III/IX. The orange area displays the 150 K boundary studied by O. Mishima for HDA which is equally observed for ice XII.

  23. Triple points MPa °C liquid gas Ih 0.000612 0.01 liquid Ih III 209.9 -21.985 Ih II III 213 -35 II III V 344 -24 liquid III V 350.1 -16.986 II V VI 626 -70 liquid V VI 632.4 0.16 VI VII VIII 2100 5 liquid VI VII 2216 81.6

  24. 冰晶形态－I型

  25. 冰晶形态－III型

  26. 冰晶形态－IV型 The H-bond framework of rhombohedral ice IV showing the auto-clathrate arrangement with H-bonds passing through the centre of 6 membered rings.

  27. 冰晶形态－XII型 The H-bond framework of tetragonal ice XII

  28. 冰晶－XII型与冰晶－I型 Transition of ice XII towards hexagonal ice upon heating. The upper left photograph a) shows ice XII as recovered from the pressure cell at low temperature. In contrast to high-density amorphous ice it has a milky appearance. The following photographs show the floking of ice XII as it transforms to the lower density forms cubic ice and hexagonal ice (b-d).

  29. 冻结与解冻过程

  30. 冻结过程

  31. 解冻过程

  32. 高压冻结试验装置

  33. 高压冻结

  34. Pressure-Shift-Freezing Pressure-shift-freezing (A) and pressure assisted thawing (B) of potatos at the phase diagram of water

  35. Pressure-Shift-Freezing Freezing of potato tissue water to ice III

  36. Pressure-Shift-Freezing

  37. 新鲜目鱼细胞

  38. Pressure-Shift-Freezing

  39. Pressure-Shift-Freezing

  40. 部分玻璃化技术

  41. 部分玻璃化技术

  42. 玻璃态DSC曲线

  43. 弹塑性与温度关系

  44. 玻璃态转变理论 自由体积理论 链段能量与周围的自由体积大小

  45. 冷冻稳定剂较高的T'g 冷冻保护剂 较强保水性

  46. 常用添加剂对粘度影响

  47. 果蔬田间热与呼吸热 The respiration rate and the production of CO2 depends mainly on the storage temperature

  48. kg水 kJ kJ kg水 kJ 计算示例

  49. 水的存在状态 • 自由水：在组织和细胞中容易结冰、也能溶解溶质的这部分水。 毛细管水－－细胞间隙内水； 滞化水－－组织内显微或亚显微 结构与膜 所阻留的水； 流动水－－植物导管、细胞内液泡中的水。

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