熟食品真空预冷机标准问题的论述  

Discussion of the question on the cooked food of vacuum PRE-cooling machine

作　　者：范磊[1] 李保国[1] 苏树强 雷海斌 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093 [2]上海锦立保鲜科技有限公司,上海201201

出　　处：《食品工业科技》2012年第4期402-405,共4页Science and Technology of Food Industry

基　　金：上海市科委农业成果转化项目;上海市教委科研创新重点项目(09ZZ159);上海市重点学科建设项目

摘　　要：首先对熟食品真空预冷的理论意义、实践意义以及国内外的研究现状进行论述;其次对开发熟食品真空预冷机过程中需要解决的难题、主要技术指标进行说明;再次通过对国内的食品标准发展环境的阐述解释了制定熟食品真空预冷机标准的必要性;第四是对拟定的熟食品真空预冷机标准所包括主要内容的描述;最后对熟食品真空预冷机标准的发展前景进行展望。This article first discussed the cooked food＇s vacuum rapid cooling of the theoretical and practical significance and research status at home and abroad.Second,the problems of the development process of the cooked food rapid cooling machines,the major technical indicators were explained.Once again on talking domestic food standards development environment to explain developping cold cooked food vacuum machine standards was necessary.Fourth was the pre-cooling of cooked food vacuum machine standards＇ main content＇s description.Finally,the vacuum pre-cooling machine cooked food standards and future development.

关 键 词：真空预冷 熟食品 标准 

分 类 号：TS207[轻工技术与工程—食品科学]