摘要
速冻及冻结玻璃化保存是食品和生物材料的最佳保存方法，但这种方法可能引起低温断裂。本文分析了低温断裂的机理，并指出了速冻过程中应注意的一些问题。
Quick frozen and glassy state storage are the best methods for the storage of foods and biological materials , but fracture phenomena may occur during this process. The mechanism of fracture is analyzed in this paper and some problems to be noted is pointed out.
出处
《制冷学报》
CAS
CSCD
北大核心
1997年第4期19-22,共4页
Journal of Refrigeration
