食品高压冷冻技术研究进展  

The Technical Review of High Pressure Freezing of Foods

作　　者：李云飞[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《吉林农业大学学报》2008年第4期590-595,共6页Journal of Jilin Agricultural University

基　　金：国家自然科学基金项目(30771504)

摘　　要：食品高压冷冻技术是国外近几年研究报道较多的新型加工方法。文章概述了3种类型高压冷冻技术特点及其最新研究进展并分析了该技术未来发展趋势。A novel technology of food freezing at high pressure has been much reported in recent years. The characteristics of the technology were classified into three groups and the developing trend was summarized.

关 键 词：食品 高压 冷冻 

分 类 号：TS201.1[轻工技术与工程—食品科学]