真空冷却在肉类食品工业的研究现状

A Review of Vacuum Cooling in Meat Food Industry

真空冷却技术相对于传统的冷却技术具有高效的冷却速率，较低的能耗。然而，对于肉类产品，较高的真空冷却损失意味着较低的收益。本文介绍了真空冷却的原理和特点，综述了近些年来真空冷却技术在降低肉类产品冷却损失、品质损失以及建立真空冷却肉类产品的数值模型的研究，最后展望了真空冷却技术在肉制品领域的研究趋势。

Compared with traditional cooling technology, vacuum cooling technology has high efficiency of cooling rate, low energy consumption. For meat products, however, the higher the vacuum cooling loss means lower income. The principle and characteristicsof vacuum cooling is introduced. And it was summarized that the research of vacuum cooling technology in reducing the loss of weight and quality of meat products in recent years. Finally the research trend in the field of vacuum cooling technology in meat products is prospected.