Авторы

История и перспективы развития холодильной технологии пищевых продуктов

DOI: 10.17586/1606-4313-2023-22-1-47-54
УДК 664.8.037.1

История и перспективы развития холодильной технологии пищевых продуктов

Колодязная В. С., Румянцева О. Н., Кипрушкина Е. И.

Ссылка для цитирования: Колодязная В.С., Румянцева О.Н., Кипрушкина Е.И. История и перспективы развития холодильной технологии пищевых продуктов. // Вестник Международной академии холода. 2023. № 1. С.47-54. DOI: 10.17586/1606-4313-2023-22-1-47-54

Аннотация
В статье рассмотрена история развития холодильной технологии пищевых продуктов в России и за рубежом. Отражен вклад российских ученых в научные исследования и развитие холодильной отрасли. Рассмотрен ряд приоритетных научных направлений в холодильных технологиях пищевых продуктов. Приведен анализ современных российских и зарубежных научных исследований в области замораживания, применительно к растительному пищевому сырью. Представлен обзор научных результатов по применению предварительной обработки дегидрозамораживанием, осмотического обезвоживания, микроволновой вакуумной дегидратацией; изохорного замораживания и гидрофлюидизации, хранения и дополнительных к холоду средств, таких как импульсное электрическое поле, использование криопротекторов, акустическое замораживание, применение ультразвука и микроволнового излучения.

Ключевые слова: холодильная технология, предварительная обработка перед замораживанием, замораживание растительного сырья, качество замороженных продуктов.

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