在食(shi)品(pin)(pin)冷(leng)(leng)凍(dong)(dong)(dong)(dong)過程中，由(you)于(yu)瞬間帶走大量熱量而致使食(shi)品(pin)(pin)由(you)外向內(nei)迅速(su)(su)降溫至凍(dong)(dong)(dong)(dong)結(jie)(jie)(jie)。液(ye)氮速(su)(su)凍(dong)(dong)(dong)(dong)技(ji)(ji)術(shu)以液(ye)氮為冷(leng)(leng)源，對(dui)環境(jing)沒有任何危害，與傳統(tong)的機械制冷(leng)(leng)相比可(ke)以達(da)到更低的溫度(du)，更高的降溫速(su)(su)率，液(ye)氮速(su)(su)凍(dong)(dong)(dong)(dong)技(ji)(ji)術(shu)的凍(dong)(dong)(dong)(dong)結(jie)(jie)(jie)速(su)(su)度(du)快(kuai)、時(shi)間短、凍(dong)(dong)(dong)(dong)結(jie)(jie)(jie)食(shi)品(pin)(pin)品(pin)(pin)質好(hao)、安全性(xing)高且(qie)無污染。因此，液(ye)氮速(su)(su)凍(dong)(dong)(dong)(dong)技(ji)(ji)術(shu)是一種(zhong)很有前景的食(shi)品(pin)(pin)冷(leng)(leng)加工技(ji)(ji)術(shu)。
