Research status and prospect of freezing and thawing technologies of aquatic products

doi:10.13652/j.issn.1003-5788.2021.01.036

Home > Archive>Volume 37, Issue 1, 2021 >215-221. DOI:10.13652/j.issn.1003-5788.2021.01.036

Research status and prospect of freezing and thawing technologies of aquatic products
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                        10.13652/j.issn.1003-5788.2021.01.036
                    
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Affiliation:(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China; 3. National R & D Branch Center for Freshwater Aquatic Products Processing Technology 〔Shanghai〕, Shanghai 201306, China)
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Abstract:

The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.

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张亚瑾,焦阳.冷冻和解冻技术在水产品中的应用研究进展[J].食品与机械英文版,2021,37(1):215-221.

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Received:October 14,2020
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Online: February 15,2023
Published: January 28,2021

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