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。
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.
