摘要
研究了食品冷冻期间的升华失水物理过程 ,探讨包装容积内的小环境热力学不平衡对水汽扩散、凝结的影响 ,分析了水分迁移速率随时间变化的趋势和对食品熟加工时间的影响 。
It is the research that the Physical procedure in dehydration by sublimation in frozen period. It is study that the influence in the diffusion and condensation of water vapor under the imbalance of thermal dynamics in small environment of inner pack. It is given that the changing trends of vapor transfer with the times and its influence to the cooking times. And it is also given the technology projects to depress dewatering procedure in refrigerating storage.
出处
《包装工程》
CAS
CSCD
北大核心
2002年第5期128-130,共3页
Packaging Engineering
基金
浙江省教育厅科研计划 (2 0 0 2 0 2 0 2 )
浙江省科技厅科技计划项目
