最近的食品冻结及解冻技术研究

Recent trend in the Study of Food Freezing and Thawing

本文介绍了近年来食品冻结及解冻技术研究领域的一些新进展。高压技术为食品冻结和解冻开辟了新的途径。冻核活性物质期望成为高活性的冻结剂在食品冷冻浓缩等方面得到应用。在冻结技术取得显著进步的背景下，从改善食品质构的角度去研究和开发高质量的冷冻食品。高频解冻比微波更适合于冷冻肉类的解冻回温。

The recent trend in the study of food freezing and thawing was intruduced in this paper. A new Way of food freezing and thawing was set up by high pressure technique.Ice nucleation active substance which was expected to be a high active freezing agent was applied in food freezing such as freeze concentration.With the freezing technique was making an obvious progress,high quality frozen food was studied and developed from improving texture.High frequency thawing was fitter than microwave thawing in “tempering” of frozen meat.