| 食品加工业中极具应用潜力的真空冷却技术 |
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| 引用本文： | 潘利华.食品加工业中极具应用潜力的真空冷却技术[J].现代食品科技,2003,19(1):107-108. |
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| 作者姓名： | 潘利华 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽,230009 |
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| 摘 要： | 真空冷却是在真空下水分快速蒸发的预冷技术 ,可用于食品尤其适于叶类蔬菜的冷却。本文介绍了真空冷却技术的原理、在食品加工中的优缺点及其在水果、蔬菜、肉制品、鱼制品、调味品和焙烤食品中的应用
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| 关 键 词： | 真空冷却 快速冷却 保质期 |
| 修稿时间： | 2002年10月28 |
the potential Application of Vacuum Cooling Technology in Food Processing |
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| Pan Li-hua.the potential Application of Vacuum Cooling Technology in Food Processing[J].Modern Food Science & Technology,2003,19(1):107-108. |
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| Authors: | Pan Li-hua |
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| Abstract: | Vacuum cooling is a rapid evaporative cooling technique under vacuum,which can be applied to specific foods and in leafy vegetables.This paper introduced principle, advantages and disadvantages of vacuum cooling.Application of vacuum cooling technology in fruits, vegetables,meat,fish,sauces and bakery food was also introduced. |
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| Keywords: | vacuum cooling rapid cooling shelf life |
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