肉类冷冻理论与冷冻新技术  

Meat Freezing Theories and Their New Technologies

作　　者：金文刚[1] 白杰[1] 刘姗姗[1] 张海峰[1] 

机构地区：[1]宁夏大学农学院食品科学系,银川750021

出　　处：《肉类研究》2008年第4期75-78,共4页Meat Research

摘　　要：介绍了肉类冷冻的主要理论,包括传递理论、玻璃化转变理论和冰结晶理论;对目前出现的冷冻新技术如高压冷冻技术、超声冷冻技术、冰核细菌冷冻蛋白技术、CAS冻结系统和减压冷冻技术进行了综述。Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.The new freezing technologies such as high pressure freezing, ultrasonic freezing, ice nucleus bacteria freezing protein,cell alive system freezing and decompression freezing were also generally reviewed.

关 键 词：肉类 食品 冷冻理论 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]