Refrigeration technology and equipment in the food processing industry, pre-treatment, pre-cooling and quick-freezing of raw materials belong to the cold processing of food, which has a great impact on the final quality of food. This part is also an essential process for frozen food factories, cooling meat and ice. Fresh meat and the freezing process of acid-free, quick-frozen vegetables. China's refrigeration technology is growing, and frozen food is also favored by consumers. A better understanding of the origin of food sensory traits from a material science perspective.
　　
Progress and development prospects of cryopreservation equipment
　　
Application of the principle of glass transition in the processing and storage of frozen foods
　　
As early as 1948, Schmidt and Marles pointed out: "Low-molecular weight-like substances like glass are an important class of solidified asphalt, natural resins, hard candy, etc.." In the mid-1960s, the United Kingdom Scientists White and Cakebreadzui put forward the idea of ​​food glass transition in the manufacture of candy. They recognize the importance of glass state, glass transition temperature, and glass transition temperature relative to the storage temperature of many liquid foods and the extreme importance of water as a food glass plasticizer. In 1985, the British Chemical Society held a seminar on water activity in Cambridge. The water activity was discussed extensively and carefully as a measure of food storage stability [3]. More than 50 scientists from different countries participated. After the meeting, after four days of academic exchanges and contends, he questioned the various defects of the effect of water activity on the storage stability and living viability of food, and put forward the theory of “food polymer scienceâ€. Although the number of people attending the meeting was small, the meeting was a milestone in the establishment of the theory of food polymers.
　　
Microwave continuous thawing of frozen food
　　
With the improvement of refrigeration technology, it is necessary to have high-efficiency thawing technology to speed up the thawing process and avoid affecting the quality of the final product, which has become the focus of developing new thawing technology. To date, the thawing of frozen foods has a natural thawing method using flowing water and a heat source thawing method using high temperature air and steam. The treatment of frozen foods by such methods has a problem of oxidation and bacterial growth due to the slow heat transfer and the appearance of the food when the thawing temperature is reached. An appropriate solution to the above problem is to develop an "internal" thawing method that maintains a low temperature, and the microwave heating method is attractive in this respect.
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