食品真空冷却技术研究进展

真空冷却是一种快速、清洁的食品冷却技术，已经被广泛地应用于蔬菜、水果、焙烤食品、黏性食品、海鲜、小块熟肉以及切花的冷处理。然而，与传统的冷却方式（例如风冷和水冷等）相比，真空冷却却有失重率大和初投资大等缺点。随着社会的快速发展，人们对食品的质量安全要求越来越高。真空冷却技术作为最具潜力的高温食品快速冷却技术之一，在食品安全方面扮演的角色越来越重要。为促进真空冷技术的进一步研究，本文综述了国内外近些年来的部分研究成果。

Recent Advances in Vacuum Cooling Technology for Food Processing

Vacuum cooling is a clean and rapid technology for cooling the porous and moist foods, and has been widely
applied to vegetables, fruits, bakery food, viscous foods, fishery products, minced meat and cut flowers. However, it has a
number of inherent limitations (e.g. high weight loss and big initial cost) compared to traditional cooling methods such as
air-blast cooling, hydrocooling and so on, which have not yet been solved thoroughly. With the rapid development of the
modern society, higher standards related to food safety are required by consumers. The role played by the vacuum cooling
technology in the food safety field is becoming more and more important, because it is the best alternative method for
rapid cooling hot food. With the aim of promoting further study on vacuum cooling, this paper reviews recently published
literature regarding this technology and puts forward some suggestions.