It will been discussed that the influence of increasing the pressure of cooling medium on the weight loss in the process of cooling and freezing of food.
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。
The article introduced the research on the thermal and physical properties of food during the freezing process.
介绍了国外对食品冷冻过程中的热学物理性质的研究概况。
This paper describes using the Runge-Kutta method to carry on numerical calculation about mixed convection heat transfer, and analyses the result combining with the process of food freezing.
用龙格一库塔法进行了混合对流换热的数值求解，结合食品冷冻分析了数值计算结果，探讨了食品冷冻中冷风的合理流向。
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