摘要
降低食品干耗是一项很有意义的工作。本文阐述了食品干耗形成的机理，对干耗计算方法进行了分析，并着重介绍以积霜动力学及热湿比为理论基础的计算公式及有关参数，展示出干耗与一些因素的定量关系。
It is of great significance to reduce weight loss of food products. This thesis dwells on mechanism in which weight loss of food products forms, analyses the calculating methods of weight loss of food products, puts stress on the introduction of calculating formula and concerned characteristics theoretically based on frost—covering dynamics and heat— humidity ratio, and furthermore this article shows the quantitative relationship between weight loss and some factors.
