速冻技术在食品工业中的应用研究进展  

The Application of Quick-frozen Technology in Food Engineering

作　　者：叶琼娟[1] 余铭[1,2] 张全凯[1] 陈庆发[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广州科奇超速冻科技有限公司,广东广州510070

出　　处：《农产品加工（下）》2012年第12期97-100,共4页Farm Products Processing

摘　　要：速冻是一种快速冻结的低温保鲜法,冻结速度快、冰晶小,不破坏细胞结构,速冻后的食品保藏时间长。简要介绍了速冻贮藏技术及其原理,着重对近年来速冻技术在国内外食品工业上的应用研究进展加以阐述,分析了速冻技术在食品工业中应用存在的问题,对速冻技术的研究方向和发展前景作出展望。The paper introduces the quick-frozen technology and its principles. The application and advances of this technology in varies of food at home and abroad are overviewed, points out that the prospect of quick-frozen technology in the food industry, and the prospects of research and development of this technology, in hope that the high-tech bring about industrialization application in the domestic as soon as possible

关 键 词：速冻 食品 研究进展 

分 类 号：TS205.7[轻工技术与工程—食品科学]