鲜羊肉真空冷冻技术的研究  

Preliminary study on vacuum freeze of mutton

作　　者：张海峰[1] 张英[1] 白杰[1,2] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏食品检测中心,宁夏银川750021

出　　处：《肉类工业》2008年第11期12-16,共5页Meat Industry

摘　　要：真空制冷技术是目前降温速度最快的一门制冷技术。它是一种理想的冷却和冻结方法,它能使蔬菜、果品和鲜花等农产品以及肉类、烘焙类食品在真空状态下快速、均匀冷却甚至冻结,使产品的质量,鲜度和营养价值得到保证。因此,该技术已在众多食品处理加工领域得到了广泛的应用,而且已经成为发达国家果蔬入市前必须进行的标准化作业之一。在介绍真空制冷的机理的同时以鲜羊肉为原料进行了真空冻结试验并对试验过程进行分析。Vacuum Freeze Technology is one of the quickest Cooling and Freezing Technique at present. It is a kind of ideal cooling and freezing methods, which can make agricultural products, such as vegetable,fruit,fresh flowers and meat etc cooled or frozen quickly under the vacuum appearance. So the fresh degree ,the quality and the nourishment values of the product can be assured. Therefore, this technique has already been used extensively in numerous food processing. Fruit and vegetable must be cooling by Vacuum Freezing Technology before entering the market. This paper mainly introduced the mechanism of vacuum cooling and freezing technology. Meanwhile, we carried out the Vacuum Freeze experiment with the fresh mutton and analyzed the resuh.

关 键 词：真空冷却 真空冷冻 快速冷冻 鲜羊肉 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]