摘要浸渍冷却与冻结(ICF，Immersion Chilling and Freezing)，早在20世纪30年代初日本等国就使用盐水作为载冷剂在拖网渔船上使用。20世纪70年代初法国研制出一种使用不锈钢和塑料的盐水浸渍冻结装置。解决了盐水的腐蚀问题。今天，盐水溶液仍用于冷却和冻结虾类、螃蟹、沙丁鱼和金枪鱼等水产品、水果、蔬菜、罐头食品和包装食品等。
2Lucas T.,Raoult-Wack A. L., Immersion Chilling and freezing in aqueous refrigerating media: revieW and future trends, Int J. Refrig.Vol 21.N0. 6, 419-429
3Cip01letti J. C, Robertson G. H. and Farkas D. F.,Freezing of vegetables by direct contact With aqueous soluti ons of ethanol and sodium chloride, J. FoodSci.,1977, 42(4)911-916
4SterllngC.,Effect of low temperature on structure and firmness of apple tissue, J. Food Sci.,1968, 33, 577-580
5Lucas T., Raoult-Wack A. L, Immersion Chilling and freezing, phase change and mass transfer in model food, J, Food Sci,, 1996, 61(1), 127-131
5Lucas T,Raoult-Wack A L.Immersion chilling and freezing in aqueous refrigerating media:review and future trends[J].International of Journal of Refrigeration,1998,21(6):419-429.
6Lucas T,Flick D,Raoult-Wack A L,et al.Modeling and control of thawing phenomena in solute-impregnated frozen foods[J].Journal of Food Engineering,2000,45(4):209-218.
7Lucas T,Chourot J M,Bohuon Ph,et al.Freezing of a po-rous medium in contact with a concentrated aqueous free-zant:numerical modeling of coupled heat and mass transport[J].International of Journal of Heat and Mass Transfer,2001,44(11):2093-2106.
8Fikiin K A,Fikiin G A.Individual quick freezing of foods by hydrofluidisation and pumpable ice slurries[J].Refrigeration Science and Technology,1998,6:319-326.
9Fikiin G A.New method and fluidized water system for intensive chilling and freezing of fish:food control[J].Refrigeration Science and Technology Division,1992,3(3):153-160.
10Peralta J M,Rubiolo A C,Zorrilla S E.Design and construction of a hydrofluidization system:study of the heat transfer on a stationary sphere[J].Journal of Food Engineering,2009,90(3):358-364.
