超声波技术在食品冻结过程中的应用

被引：8

作者：

谢晶 ^{[1
]}

韩志 ^{[1
]}

孙大文 ^{[2
]}

机构：

[1] 上海水产大学食品学院

[2] 爱尔兰都柏林国立大学

来源：

关键词：

超声波; 食品冻结; 空化现象; 结晶;

D O I：

暂无

中图分类号：

TS205 [食品加工与保藏];

学科分类号：

摘要：

阐述了低频高能超声波技术在食品冷冻方面应用的机理,介绍了该技术在冻结中的应用,分析了影响声能在制冷中应用效率的因素及对现行制冷设备运用声能的改造建议。

引用

页码：41 / 44

页数：4

共 12 条

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