食品科学 ›› 2005, Vol. 26 ›› Issue (6): 276-280.
• 专题论述 • 上一篇 下一篇
金听祥, 朱鸿梅, 李改莲, 徐烈
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JIN Ting-Xiang, ZHU Hong-Mei, LI Gai-Lian, XU Lie
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摘要: 真空冷却是一种快速冷却技术,它被广泛应用在花卉、水果、蔬菜和食品的冷却降温。本文综述了真空冷却技术在花卉、果蔬和熟肉中的应用研究现状以及目前真空冷却技术理论研究的进展。总结出目前真空冷却技术研究中存在的一些问题,并提出了今后真空冷却的研究方向。
关键词: 真空冷却, 研究进展
Abstract: Vacuum cooling has been widely used as a rapid cooling method for vegetables, fruits cut flowers, and foods to improve their keeping quality. This paper reviewed the recent developments of the application of vacuum cooling in vegetables, fruits cut flowers, and meats and the mechanism of vacuum cooling. The existing problems and the further study in this field are pointed out in this paper.
Key words: vacuum cooling, research development
金听祥, 朱鸿梅, 李改莲, 徐烈. 真空冷却技术的研究进展[J]. 食品科学, 2005, 26(6): 276-280.
JIN Ting-Xiang, ZHU Hong-Mei, LI Gai-Lian, XU Lie. Review on Research Development of Vacuum Cooling[J]. FOOD SCIENCE, 2005, 26(6): 276-280.
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