食品速冻方法与模拟技术研究进展
Progress in Research on the Food Quick-freezing Method and Simulation Technology

着食品行业的快速发展，食品速冻因可提供较高的食品品质而备受关注。本文介绍了冻结的原理，通过对比快速冻结和慢速冻结对食品品质影响的差异，阐述了食品速冻的传统方法以及压力辅助、电磁辅助等新兴的速冻方式的优点和局限性，从提高食品品质和节能的角度，指出新兴的辅助速冻方式的应用前景，并为优化速冻过程及指导实验研究，总结了食品冻结过程数值模拟方法及其研究进展。
Currently, given the rapid development in food industries, food quick-freezing provides high food quality and receives extensive attention. In the review, the principle of food freezing was introduced, and food quality differences between the quick-freezing process and slow-freezing process were compared. Additionally, traditional and new methods of food quick-freezing including pressure assisted freezing, electric assisted freezing, and magnetic assisted freezing were classified to examine the status and development tendency. Furthermore, the emerging methods exhibit immense application prospects from the food quality and energy consumption perspectives. The simplified methods were summarized in the simulation process to optimize the freezing process and guide experimental studies