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液化气体快速冻结食品技术是一种较先进的冷冻工艺,它具有冻结速度快,冻品质量高和不需用常规制冷设备等特点,在国际上日益得到重视,发展较快。目前能符合安全无毒和不得污染环境等要求的液化气有液态二氧化碳(以下简写为CO_2)和液态氮两种。利用液CO_2冻结食品是加快资源开发应用和提高冻品质量的一条途径。美国早在六十年代就开始研究,七十年代起已大量使用。日本从1970年左右着手发展,1977年用于食品冷冻的液CO_2已达三万多吨。英国等西欧国家也先后推广应用。美、英等国的不少厂家制造的冻
Rapid freezing of liquefied gas food technology is a more advanced freezing technology, which has the characteristics of fast freezing, high quality frozen products without the need for conventional refrigeration equipment, more and more attention in the international community, the rapid development. At present, liquefied gas, which can meet the requirements of safety, non-toxicity and no pollution to the environment, includes two types of liquid carbon dioxide (hereinafter abbreviated as CO 2) and liquid nitrogen. The use of liquid CO_2 frozen food is a way to speed up the development and application of resources and improve the quality of frozen products. As early as the 1960s, the United States started to study and has been heavily used since the 1970s. Japan started its development from about 1970, and the liquid CO_2 used for food freezing in 1977 reached more than 30,000 tons. Britain and other Western European countries have also promoted the application. Many manufacturers in the United States, Britain and other countries manufacture frozen products