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本文介绍了在食品的冷却和冻结过程中,提高冷却介质的压力对食品冷冻速度、冻结时间的影响。实验研究结果表明,加压冷冻将能够大大提高食品的冻结速度,缩短冻结时间,减少由于冻结过程所引起的干耗。
This article describes the effect of increasing the pressure of the cooling medium on the freezing speed and freezing time of the food during the cooling and freezing of the food. The experimental results show that the pressure freezing can greatly improve the freezing speed of food, shorten the freezing time and reduce the drying loss caused by the freezing process.