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近几年来,莫斯科肉乳工业制品工艺研究所对强化冻结设备的冻结工序进行了研究。后来又提出了对肉类采用幅射对流传热的强化冻结法。这种冻结法可以缩短冻结时间,减少肉类的自然干耗和降低能量消耗。以前,在最初阶段(即1970国际制冷学会在列宁格勒举行的学术会议上及1971年在华盛顿召开的第十三届国际制冷大会上)我们论证了肉类冻结过程强化传热的必要性。N·A·Golovkine教授也论证了肉类分阶段冷冻的好处。N·A·Gerassimov教授提出的肉类在冻结间冻结过程中采用分阶段冻结法也被认为是合理的。J·Kondratenko和他的保加利亚合作者提出的根据具体情况灵活掌握的冻结法也是众所周知的。
In recent years, the Moscow Institute of meat and dairy products process to strengthen the freezing equipment freezing process were studied. Later proposed the use of radiation intensified freeze convection heat of meat. This freezing method can shorten the freezing time, reduce the natural consumption of meat and reduce energy consumption. Earlier, at the very beginning (at the 1970 IARC academic conference in Leningrad and at the 13th International Congress of Refrigeration in Washington in 1971) we demonstrated the need for enhanced heat transfer in meat freezing. Professor N.A. Golovkine also demonstrated the benefits of phased freezing of meat. It is also justified to use a phased freeze method for the meat proposed by Professor N.A. Gerassimov during freezing of the freezer. It is also well-known that the frozen law, as flexibly practiced by each of J Kondratenko and his Bulgarian counterpart, as the case may require.