超低溫實驗室空調(diào)
Low temperature cold storage refers to the food quickly through its maximum ice formation zone, when the average temperature reaches -18 ℃ and rapidly frozen. Changes in food can have all sorts of in the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes), a chemical change (protein denaturation, color, and etc.), tissue changes and biological and microbiological changes and so on. Quick frozen food is to maintain the maximum nutritional value and flavor food original. That is to say, in the freezing process must ensure that the various changes of food to achieve reversible maximum.
低溫冷庫是指食品迅速通過其最大冰晶生成區(qū)搁蛤，當平均溫度達到 -18℃時而迅速凍結(jié)的方法忽舟。食品在凍結(jié)過程中會發(fā)生各種各樣的變化艾烫，如物理變化（體積饮码、導熱性、比熱胀邀、干耗變化等）雪怠、化學變化（蛋白質(zhì)變性、色變等）戚嗅、 細胞組織變化以及生物和微生物的變化等雨涛。快速凍結(jié)食品的特點是最大限度地保持了食品原有的營養(yǎng)價值和色香味懦胞。也就是說替久，在凍結(jié)過程中必須保證使食品所發(fā)生的上述各種變化達到最大的可逆性。
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