电工技术学报  2021, Vol. 36 Issue (zk1): 62-74    DOI: 10.19595/j.cnki.1000-6753.tces.L90015
电工理论与新技术 |
磁场与食品保鲜研究进展
汪滢1, 2, 史慧新3, 伍志刚3, 张明明3, 张欣1, 2
1.中国科学院合肥物质科学研究院强磁场科学中心 合肥 230031;
2.中国科学技术大学科学岛研究生分院 合肥 230026;
3.合肥美的电冰箱有限公司 合肥 230601
Research Progress on Magnetic Field and Food Preservation
Wang Ying1, 2, Shi Huixin3, Wu Zhigang3, Zhang Mingming3, Zhang Xin1, 2
1. High Magnetic Field Laboratory Hefei Institutes of Physical Science Chinese Academy of Sciences Hefei 230031 China;
2. Science Island Branch of Graduate School University of Science and Technology of China Hefei 230026 China;
3. Hefei Midea Refrigerator Co. Ltd Hefei 230601 China
全文: PDF (4251 KB)   HTML
输出: BibTeX | EndNote (RIS)      
摘要 食品保鲜与人类生活息息相关。食品保鲜技术一直以尽可能保持食品原有品质为目标,并不断地寻求更高效、更经济以及更安全的新方法。随着近年来生物研究和工程技术的发展,人们发现磁场作为一种无污染无残留的物理方法,能够对生物体产生效应,从而对食品保鲜有一定的影响效果。该文综述几种磁场在食品保鲜中的研究,以及磁场辅助食品冷冻保藏的效果。总体而言,目前已有多项研究证明,一定参数的静磁场、交变磁场和脉冲磁场能够对食品保鲜产生有利作用,但磁场参数的不同也会直接导致不同的结果,并且机制方面的研究亟待加强。该文不仅展示磁场在食品保鲜领域的良好应用前景,同时也提出该领域目前存在的问题与局限性。这对未来将磁场发展成为一种新型食品保鲜技术提供了实验证据。
服务
把本文推荐给朋友
加入我的书架
加入引用管理器
E-mail Alert
RSS
作者相关文章
汪滢
史慧新
伍志刚
张明明
张欣
关键词 食品保鲜静磁场交变磁场脉冲磁场食品冷冻    
Abstract:Food preservation is closely related to human life. Food preservation technology aims at maximally maintaining the original food quality, which constantly seeks more efficient, economical and safer new methods. With the advances of biological research and engineering technology in recent years, it has been found that magnetic field, as a non-polluting and non-residual physical method, can have various effects on organisms, which could have a certain effect on food preservation. This paper summarizes the research of several magnetic fields in food preservation, and the effect of magnetic field assisted food freezing preservation. In general, there are some evidences showing that the static magnetic field, alternating magnetic field and pulse magnetic field of certain parameters can be beneficial to food preservation, but the magnetic field parameter variations could directly lead to differential results, and the mechanistic research needs to be strengthened. This review not only shows the promising application prospect of magnetic field in the field of food preservation, but also analyzed the prevailing problems and limitations, which provides experimental evidence for the future development of magnetic field as a new technology in food preservation.
Key wordsFood preservation    static magnetic field    alternating magnetic field    pulsed magnetic field    food freezing   
收稿日期: 2020-05-04     
PACS: Q689  
基金资助:中科院合肥物质科学研究院院长基金(YZJJ201704)和产学研企业横向资助项目
通讯作者: 张 欣 女,1979年生,研究员,博士生导师,研究方向为不同参数稳态和低频磁场的生物学效应、机制及其生物医学应用。E-mail: xinzhang@hmfl.ac.cn   
作者简介: 汪 滢 女,1999年生,硕士研究生,研究方向为磁场与食品保鲜。E-mail: wy1999hf@163.com
引用本文:   
汪滢, 史慧新, 伍志刚, 张明明, 张欣. 磁场与食品保鲜研究进展[J]. 电工技术学报, 2021, 36(zk1): 62-74. Wang Ying, Shi Huixin, Wu Zhigang, Zhang Mingming, Zhang Xin. Research Progress on Magnetic Field and Food Preservation. Transactions of China Electrotechnical Society, 2021, 36(zk1): 62-74.
链接本文:  
https://dgjsxb.ces-transaction.com/CN/10.19595/j.cnki.1000-6753.tces.L90015          https://dgjsxb.ces-transaction.com/CN/Y2021/V36/Izk1/62