| 食品原料真空快速解冻的研究 |
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| 引用本文： | 徐文达,张超.食品原料真空快速解冻的研究[J].食品与发酵工业,1991(2):1-6. |
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| 作者姓名： | 徐文达 张超 |
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| 作者单位： | 上海水产大学食品科学技术系
(徐文达)，上海水产大学食品科学技术系(张超) |
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| 摘 要： | 食品原料真空解冻是一种快速解冻方法,可以获得比一般自然解冻(空气或水中解冻)质量高的原料。本文介绍真空解冻的原理和国外真空解冻设备的结构。通过对鱼、肉类块状冻结原料的真空解冻实验,了解其解冻过程的特点、效率、失重和质量。并以传热学的理论分析食品原料在真空解冻过程中热传导的特点。初步确定了应用真空解冻法对我国鱼、肉类块状冻结原料进行解冻的条件和工况,并为设计这种快速解冻设备取得理论依据。
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| 关 键 词： | 真空解冻 快速解冻 |
Study on Quick Vacuum Thawing of Food Material |
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| Xu Wenda Zhang Chao.Study on Quick Vacuum Thawing of Food Material[J].Food and Fermentation Industries,1991(2):1-6. |
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| Authors: | Xu Wenda Zhang Chao |
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| Abstract: | The principles and equipments of vacuum thawing are introduced. Through vacuum thawing experiment for frozen fish and meat, the characteristics efficiency of vacuum thawing process, loss in weight and quality of food stuff are studied According to the theory of heat conduction, the characteristics of heat conducting during food vacuum thawing process are analyzed. |
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| Keywords: | Vacuum thawing Quick thawing |
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