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肉类冷冻理论与冷冻新技术

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肉类研究Issue(10)：81-83,3.

肉类冷冻理论与冷冻新技术

Meat Freezing Theories and Novel Freezing Technologies

金文刚¹

作者信息

1. Department of food science.Agricultural school of Ningxia University.Yinchuan Ningxia. PR China 750021;Department of food science.Agricultural school of Ningxia University.Yinchuan Ningxia. PR China 750021;Food Inspection Center of Ningxia Hui Autonomous Region.Yinchuan Ningxia.PR China 750021
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摘要

Abstract

Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.Some novel freezing technologies such as high pressure freezing,ultrasonic freezing,ice nucleus bacteria freezing protein,cell alive system freezing and decompression freezing were also generally reviewed.

关键词

meat/food/freezing theory/freezing technologies

Key words

meat/food/freezing theory/freezing technologies

分类

轻工纺织

引用本文复制引用

金文刚..肉类冷冻理论与冷冻新技术[J].肉类研究,2008,(10):81-83,3.

肉类研究

ISSN：1001-8123

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