摘要
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。
The paper will discuss the influence of increasing the pressure of cooling mediun on the rate and time of food freezing.The result of the experiment shows that increasing pressure will greatly increase the rate of food freezing,shorten the freezing time,and reduce the weight loss during the freezing of food.
出处
《制冷学报》
CAS
CSCD
1991年第2期29-35,共7页
Journal of Refrigeration
