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食品冷链新技术研究进展
引用本文:申江,齐含飞,刘兴华.食品冷链新技术研究进展[J].冷藏技术,2010(4):11-17.
作者姓名:申江  齐含飞  刘兴华
作者单位:天津商业大学天津市制冷技术重点实验室,天津300134
摘    要:食品冷链是以保证易腐食品品质为目的,以保持低温环境为核心要求的供应链系统,冷链基本流程包括低温加工、低温储存、低温运输与配送、低温销售四个方面。本文对冷链的各环节出现的新技术进行了研究,包括空气循环制冷技术、超冰温技术、冷藏运输吸收式制冷技术、超市用CO2制冷技术等。希望通过本文的研究可以对冷链的发展起到促进的作用。

关 键 词:食品冷链  空气循环制冷技术  超冰温技术  冷藏运输吸收式制冷技术  超市用CO2制冷技术

Research on the New Technology of the Food Cold Chain
Authors:Shen Jiang Qi Hanfei Liu Xinghua
Affiliation:Shen Jiang Qi Hanfei Liu Xinghua (Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin, 300134)
Abstract:Food cold chain which including four steps of production and processing, food storage, distribution and transportation, consumption, the main purpose to ensure the quality of perishable food and maintain low-temperature of environment. The paper introduce the new technology of each step of the cold chain, including the air cycle refrigeration technology, Super-cooled technology, absorption refrigeration technology for transportation, supermarket CO2 refrigeration technology, etc. All these work will make a contribution to develop the cold chain system.
Keywords:Food cold chain  Air cycle system  Super-cooled Technology  Absorption refrigeration system for transport refrigeration  supermarket CO2 refrigeration technology
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