本文探讨了在食品的冷却与冻结过程中,提高冷却介质的压力对食品干耗的影响。实验结果表明,加压冷却和冻结食品可以大大减少冷却与冻结过程中食品的干耗。文中给出了实验曲线,并对结果进行了理论分析。 This article explores the effect of increasing the pressure of the cooling medium on the dry weight of food during the cooling and freezing of the food. Experimental results show that pressurized cooling and freezing of foods can greatly reduce the consumption of food during cooling and freezing. The experimental curve is given in this paper and the result is analyzed theoretically.