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食品速冻技术是以食品中水分快速结晶为基础 ,迅速降低食品温度的加工技术。速冻食品的要求是使食品温度在 30 min内通过- 1～ - 6℃的最大冰晶生成带 ,并使其中心温度迅速降低到 - 18℃以下。食品在这样的冻结条件下 ,细胞间隙中的游离水和细胞内的游离水及结合水能同时冻结成
Food quick-freezing technology is based on the rapid crystallization of water in food-based, rapid reduction of food temperature processing technology. The requirement for quick-frozen food is that the temperature of the food product passes through the largest ice crystal formation zone of - 1 to - 6 ° C within 30 min, and its central temperature is rapidly reduced to below -18 ° C. Under such freezing conditions, the free water in the intercellular space and the free water and the bound water in the cell can be simultaneously frozen