| 食品冷冻技术的研究进展 |
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| 引用本文： | 张钟,江潮. 食品冷冻技术的研究进展[J]. 包装与食品机械, 2014, 0(1): 65-68 |
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| 作者姓名： | 张钟 江潮 |
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| 作者单位： | 广东石油化工学院化学与生命科学学院;安徽科技学院食品与药学院; |
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| 摘 要： | 冷冻技术的发展异常迅速，在食品工业中的应用也越来越广泛，将其更好地应用于食品中成为当前研究者较为关注的课题。重点对冷冻过程中的理论研究及其在食品工业中的应用进行综述，并简述了近年来国内外食品冷冻技术的现状与发展趋势。
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| 关 键 词： | 食品冷冻 玻璃化转变 冰晶 解冻 应用 |
Research Progress of Freezing Technique in Foods |
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| ZHANG Zhong,JIANG Chao. Research Progress of Freezing Technique in Foods[J]. Packaging and Food Machinery, 2014, 0(1): 65-68 |
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| Authors: | ZHANG Zhong JIANG Chao |
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| Affiliation: | ZHANG Zhong, JIANG Chao |
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| Abstract: | The development of freezing technique is very rapidly.The using of freeze technique is more and more extensively.The application of the technology in food industry better as a arousing popular interest topic.This article mainly summarize the theoretical research in the course of freezing and the application in food industry.The present situation and development trend are indicated in this paper. |
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| Keywords: | food freeze glass transition ice crystal thawing application |
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