Fast freezing technology can effectively maintain the freshness of the foods,but the"by product"—ice crystals brought by fast freezing can cause damage to the inside and outside of the food,resulting in the loss of nutrients and the deteriorated appearance and taste. In this paper,the formation mechanism and detection method of ice crystals,the factors affecting the formation of ice crystals,methods of controlling the formation of ice crystals and the future development direction,etc. were discussed. The purpose is to improve the existing methods and the quality of fast frozen foods by understanding ice crystals.%速冻技术可有效保持食品的新鲜度,但由速冻带来的"副产物"冰晶会对食品内、外部造成破坏,导致营养物质流失,外观口感变差.针对冰晶产生的机理,检测冰晶的方法,影响冰晶体形成的因素,控制冰晶体生成的方法以及将来发展方向等方面进行了论述.目的在于通过对冰晶的了解,改进现有方法,提高速冻食品的品质.
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