食品科学 ›› 2001, Vol. 22 ›› Issue (8): 87-90.
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尤瑜敏
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You-Yu-Min
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摘要: 就冻结食品的解冻技术进行了综述。对各种解冻方法的解冻原理及其在食品中的应用做了论述和分析,着重介绍了微波解冻、超声波解冻和高静水压解冻技术。
关键词:  , 冻结食品, 解冻, 微波解冻, 超声波解冻, 高静水压解冻
Abstract: A review with 20 references about thawing technology of frozen foods was given in this paper.The thawing mechanism of each kind of thawing method and its application in food were discussed.The paper focused on the introduction of microwave thawing,ultrasonic thawing and high hydrostatic pressure thawing methods.
Key words: Frozen food Thawing Microwave thawing Ultrasonic thawing High hydrostatic pressure thawing
尤瑜敏. 冻结食品的解冻技术[J]. 食品科学, 2001, 22(8): 87-90.
You-Yu-Min. Review on Thawing Technology of Frozen Foods[J]. FOOD SCIENCE, 2001, 22(8): 87-90.
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