生鲜食品低温域贮藏及其低温效应

以食品(生鲜食品)在不同低温区域中贮藏所产生的物理、化学、生理变化为重点,分析了常规冷藏和冻藏中食品的低温效应与质量变化,介绍了食品贮藏领域中冰温与玻璃化贮藏温度两个新概念,阐述了食品在冰温下以及在玻璃化转变和玻璃态贮藏中的理化变化,突出了物理学相关理论在食品玻璃化贮藏研究中的指导作用.

Low Temperature Interval and Low Temperature Reaction of Food Storage

Taking temperature as the principal line and focusing on the food's physical, chemical and physiological changes during storages at different low-temperature intervals, the reactions of low temperatures and quality problems of the foods in conventional cooling and freezing storages were analyzed. Two new concepts , which are ice-temperature and glass transition temperature, in the field of food storages were introduced. The chemical and physical changes of food preserved in ice temperature, and in the process of glass transition and during the glassy state preservation were expounded.