肉类冷却理论及冷却新技术  

Meat chilling theories and novel chilling technique

作　　者：金文刚[1] 白杰[1] 张海峰[1] 刘姗姗[1] 

机构地区：[1]宁夏大学农学院食品系,宁夏银川750021

出　　处：《肉类工业》2008年第3期36-38,共3页Meat Industry

摘　　要：介绍了肉类冷却的相关理论,包括低温生物效应理论、T·T·T理论和冰温效应理论;对肉类冷却新技术如真空冷却、喷淋冷却、延迟冷却和冰温冷却进行了综述。Meat chilling theories, including low-temperature biological effect theory, T. T. T theory and ice temperature theory, were introduced. Some novel chilling technique such as vacuum chilling, spray chilling, delay chilling and ice temperature chilling was also reviewed.

关 键 词：肉类 食品 冷却理论 冷却技术 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]