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什么是速冻技术?

冲击技术是以食品为中心进行冻结或冷却的最佳选择,适用于种类繁多高价值的食物产品。这是一种革命性的方法,可有效地冻结扁薄形状的食品。

数以千计的高速空气流射向产品的顶部和底部表面。这些空气流炸开食物产品周围维持热量的边界层空气,造成极速冻结效应。更短的冻结时间会在产品内形成更小的冰晶,从而减少对细胞结构的破坏程度。这样,就可在口味、气味和质地方面获得更高品质的产品。同时产品表面经快速冷冻后,水分被锁定,将脱水造成的损失控制在最小程度并获得最高的产量。

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