采用真空制冷技术冷冻鲜羊肉的研究

真空制冷技术是目前降温速度最快的一门制冷技术。它是一种理想的冷却和冻结方法,它能使蔬菜、果品和鲜花等农产品以及肉类,烘焙类食品在真空状态下快速,均匀冷却甚至冻结,使产品的质量,鲜度和营养价值得到保证。因此,该技术已在众多食品处理加工领域得到了广泛的应用,而且已经成为发达国家果蔬入市前必须进行的标准化作业之一。本文在介绍真空制冷的机理的同时以鲜羊肉为原料进行了真空冻结试验并对试验过程进行分析。

Vacuum Cooling and Freezing of Mutton

Vacuum Cooling and Freezing Technology is one of the quickest Cooling and Freezing Technique at present. It is a kind of ideal cooling and freezing methods, it can make agricultural products, such as vegetable, fruit, fresh flowers and meat etc cooled or freezed quickly under the vacuum appearance. By doing this, the fresh degree ,the quality and the nourishment values of the product can be assured. Therefore, this technique has already been used extensively in numerous food processing, fruit and vegetable must be cooling by Vacuum Freezing Technology before entering the market. This paper mainly introduced the mechanism of vacuum cooling and freezing technology. At the same time,we did the Vacuum Cooling and Freezing experiment with the fresh mutton and the result had been analyzed.