作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2008年第7期256-260,共5页

摘　　要： 直接浸渍冷冻技术是用载冷剂或制冷剂直接浸渍需要冷冻的食品物料,它具有冻结速率快、冻结时间短、节能和质量好的特点,但同时也具有冷冻液溶质渗透、龟裂等缺点,这些缺点制约着直接浸渍冷冻的发展。本文主要是从直接浸渍冷冻技术的优缺点这两方面进行阐述,综述直接浸渍冷冻技术在食品加工中的现状、发展前景与展望。 Immersion chilling and freezing involves directly contact of food products with refrigerating medium or refrigerant, which advantages include fast velocity, shorter times of freezing, energy savings and higher quality and product besides up taking solutes by foodstuffs and cracking. The drawbacks restrict immersion chilling and freezing application to food process widely. This paper presents the state and the prospects of immersion chilling and freezing application to food with respect to both characteristics.

关 键 词： 浸渍 冷冻 冷冻液 食品加工

领　　域： [轻工技术与工程] [轻工技术与工程]