The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods

文献类型： 外文期刊

第一作者： Lin, Hengxun

作者： Lin, Hengxun;Xu, Ying;Li, Xia;Zhang, Chunhui;Liu, Jiqian;Lin, Hengxun;Blecker, Christophe;Guan, Wenqiang;Zhao, Songsong

作者机构：

关键词： Food preservation; ice crystallization control technology; quality attributes; supercooling stability

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）

ISSN： 1040-8398

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序