真空预冷技术的现状及展望  

Present State and Perspectives about Vacuum Pre-cooling Technology

作　　者：杨俊彬 刘圣春 杨文哲 宁静红 

机构地区：[1]天津市制冷技术重点实验室

出　　处：《冷藏技术》2016年第3期1-4,共4页Journal of Refrigeration Technology

摘　　要：真空预冷是一种快速冷却技术，它被广泛应用在花卉、水果、蔬菜和熟肉的冷却降温过程。真空预冷的原理是基于在真空下产品部分水分的蒸发吸收热量进而实现冷却过程。本文综述了真空预冷技术在果蔬、熟肉、某些液体食品等产品中的应用研究现状以及目前真空预冷技术理论研究的进展。总结出目前真空预冷技术研究中存在的一些问题，并提出了今后真空预冷的研究方向。Vacuum pre-cooling has been widely used as a rapid cooling method for the cooling process of cut flowers, fruits, vegetables, and cooked meats. The principle of vacuum pre-cooling is based on part of the rapid moisture evaporation on the product under vacuum so as to realize the cooling process. It is reviewed that the present state of the application of vacuum cooling in vegetables, fruits, cooked meats, some liquid foods and so on and the mechanism of vacuum pre-cooling. Some of the problems existing in the vacuum per-cooling technology research are summed up and the further research directions of vacuum pre-cooling are pointed out in this paper.

关 键 词：真空预冷 冷却降温 应用 研亢进展 

分 类 号：TS205[轻工技术与工程—食品科学]