摘要
真空冷却是近年发展起来的食品保鲜高新技术,本文对其工作原理以及在蔬果、生鲜食品与熟制调理食品等方面的应用作了阐述。
Vacuum cooling is developing as a new high technology for food in recent years. In this paper, the principal and application for fresh vegetable & fruit, fresh food and cooked food etc., are described.
引文
[1]孙企达.真空冷却气调保鲜技术及应用[M].北京:化学工业出版社.2004.
[2]孙企达.实用农产品和食品保鲜技术手册[M].上海:上海科学技术出版社.2005.
[3]Jeremiah L.E.,Freezing Effects on Food Quality[M].New York:Marcel Dekker,Inc.1995.
[4]章建浩.生鲜食品贮藏保鲜包装技术[M].北京:化学工业出版社.2009.