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对虾浸渍式单体速冻试验 被引量:2

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摘要 介绍采用冻结液进行对虾浸渍式单体速冻,冻结速度快,保鲜质量高.没有甲壳松脱、变形等现象;能实现流水化连续生产。该工艺结合真空小包装,将能开发出新的冻虾系列产品,是一项具有进一步研究和推广应用价值的新工艺。
出处 《制冷》 1995年第4期11-14,共4页 Refrigeration
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参考文献1

二级参考文献3

  • 1曹德胜.速冻食品的质量控制[J].制冷学报,1994,16(1):8-13. 被引量:8
  • 2陈廷强.液氮在食品速冻中的应用[J]制冷学报,1986(01).
  • 3胡德英.液氮速冻技术及其发展[J]深冷技术,1985(06).

共引文献17

同被引文献48

  • 1翟家佩.从速冻食品的发展论速冻设备的研制[J].制冷,1994(1):43-46. 被引量:3
  • 2张懋平.对虾单体速冻(IQF)工艺研究[J].制冷,1996,15(3):1-5. 被引量:3
  • 3CHEVALIER D,LE BAIL A,GHOUL M. Freezing and ice crystals formed in a cylindrical food model : part I. Freezing at atmosphere pressure [ J ]. Journal of Food Engineering,2000,46:277 - 285.
  • 4CHEVALIER D,LE BAIL A ,GHOUL M. Freezing and ice crystals formed in a cylindrical food model :part II. Comparison between freezing at atmosphere pressure and pressureshift freezing[J]. Journal of Food Engineering ,2000,46:287 - 293.
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  • 6CAMPAlNONE L A,ROCHE L A,SALVADORI V O,et al. Monitoring of weight losses in meat products during freezing and frozen storage[J]. Food Science and Technology International ,2002,8 (4) :229 -238.
  • 7HALE M B,WATERS M E. Frozen storage stability of whole and headless freshwater prawns Machrobrachium rosenbergii[ J ]. Marine Fish Rev, 1981, 42:18 -21.
  • 8SIKORSKI Z,OLLEY J,KOSTUCH S. Protein changes in frozen fish[J]. CRC Crlt Rev Food Sci Nutr, 1976,8:97-129.
  • 9GIDDINGS G G,HILL L H. Relationship of freezing preservation parameters to texturerelated structural damage to thermally processed crustacean muscle [ J ]. J Food Process Preserv, 1978,2:249 - 264.
  • 10WAGNER J R, ANON M C. Effect of freezing rate on the denaturation of myofibrillar proteins [ J ]. J Food Technol, 1985,20:735 - 744.

引证文献2

二级引证文献8

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