摘要
真空冷却是一种快速冷却技术,它被广泛应用在花卉、水果、蔬菜和食品的冷却降温。本文综述了真空冷却技术在花卉、果蔬和熟肉中的应用研究现状以及目前真空冷却技术理论研究的进展。总结出目前真空冷却技术研究中存在的一些问题,并提出了今后真空冷却的研究方向。
Vacuum cooling has been widely used as a rapid cooling method for vegetables, fruits cut flowers, and foods to improve their keeping quality. This paper reviewed the recent developments of the application of vacuum cooling in vegetables, fruits cut flowers, and meats and the mechanism of vacuum cooling. The existing problems and the further study in this field are pointed out in this paper.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期276-280,共5页
Food Science
关键词
真空冷却
研究进展
vacuum cooling
research development
