摘要
提出基于冰温技术的新型陆军军用食品保鲜方法。首先,通过对陆军军用食品的研究,分析其中的人造营养食品、自行加热食品以及超高压食品的应用现状。其次,研究冰温技术对军用食品所含蛋白质、微生物的影响。然后,在这两种研究的基础上,将冰温技术应用于不同陆军军用食品保鲜中的冰温贮藏、食品加工、冻结点调节贮藏等过程中。最后,采用超冰温技术调节军用食品冷却速度,使温度处于冻结点以下的军用食品仍然可以维持过冷状态不冻结;从提高融霜补充盘管的自动化水平、降低融霜和添加空气处理机组实行四周环相送风和两侧送风模式、实现均匀送风两个方面,改进冰温贮藏过程中的关键技术,提高陆军军用食品保鲜效果。
A new fresh-keeping method of military food based on ice-temperature technology was proposed.Firstly,through the study of military food,the application status of artificial nutritional food,self-heating food and ultra-high pressure food were analyzed.Secondly,the effects of ice temperature technology on protein and microorganism in military food were studied.Then,on the basis of these two studies,the ice-temperature technology was applied to three processes of ice-temperature storage,food processing and freezing point regulation storage in different army food preservation.Finally,the cooling speed of military food was adjusted by super-ice temperature technology,so that the military food below freezing point could still maintain super-cooling state without freezing.From improving the automation level of defrosting replenishment coil,reducing defrosting and adding air treatment units,the four-ring phase air supply mode and two-side air supply mode were implemented to achieve uniformity.In the two aspects of air supply,the key technology of ice-temperature storage was improved to improve the fresh-keeping effect of military food.
作者
南峰
李晓莉
李静
NAN Feng;LI Xiao-li;LI Jing(Army Logistics University,Chongqing 400000,China;Changji University in Changji of Xinjiang Uygur Autonomous Region,Changji 831100,China)
出处
《中国食物与营养》
2019年第11期47-50,共4页
Food and Nutrition in China
关键词
冰温技术
陆军军用食品
保鲜
冰温贮藏
ice temperature technology
army military food
preservation
storage at ice temperature
