肉类冷冻理论与冷冻新技术(英文)  

Meat Freezing Theories and Novel Freezing Technologies

作　　者：金文刚 

机构地区：[1]Department of food science. Agricultural school of Ningxia University

出　　处：《肉类研究》2008年第10期81-83,共3页Meat Research

摘　　要：Main meat freezing theories, including transition theory, glass transformation theory and ice crystallization theory, were introduced. Some novel 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.Main meat freezing theories, including transition theory, glass transformation theory and ice crystallization theory, were introduced. Some novel 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：MEAT FOOD freezing theory freezing technologies 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]