通过分析食品在减压冷藏中表面和内部的传热、传质机理 ,并对其非稳态冷却和水分扩散过程进行数学建模 ,用数值计算方法模拟食品冷藏过程中水分和温度变化。实验验证了减压冷藏的部分优点 ,并通过测量食品温度变化和失水量 ,证明了理论模拟和实际传热、传质过程比较符合。可以根据理论模拟的结果设定减压冷藏过程中贮藏环境状态变量和控制条件 ,防止食品因失水过多而影响质量 By analyzing the heat and mass transfer mechanism of food on the surface and inside of decompression refrigeration, and mathematically modeling the process of unsteady cooling and water diffusion, the numerical calculation method was used to simulate the changes of moisture and temperature in the process of food refrigeration. Some advantages of decompression and refrigeration were verified by experiments. By measuring the change of food temperature and water loss, it is proved that the theoretical simulation and actual heat transfer and mass transfer process are in good agreement. According to the result of theoretical simulation, the state variables and control conditions of storage environment during decompression and refrigeration can be set so as to prevent the food from affecting the quality due to excessive water loss