摘要
速冻是一种快速冻结的低温保鲜法,冻结速度快、冰晶小,不破坏细胞结构,速冻后的食品保藏时间长。简要介绍了速冻贮藏技术及其原理,着重对近年来速冻技术在国内外食品工业上的应用研究进展加以阐述,分析了速冻技术在食品工业中应用存在的问题,对速冻技术的研究方向和发展前景作出展望。
The paper introduces the quick-frozen technology and its principles. The application and advances of this technology in varies of food at home and abroad are overviewed, points out that the prospect of quick-frozen technology in the food industry, and the prospects of research and development of this technology, in hope that the high-tech bring about industrialization application in the domestic as soon as possible
出处
《农产品加工（下）》
2012年第12期97-100,共4页
Farm Products Processing
关键词
速冻
食品
研究进展
quick-frozen
food
advances
