CAJ | 학술논문

冷冻包装食品“返霜”的影响因素很多，工艺控制人员常常认为返霜的主要因素包括包装间的温度过高、包冰衣水温过高、或未及时入库造成货物解冻等因素，本文介绍的相关实验证明，上述因素虽有影响，但并非主要因素，因此不必要求过于严格的包装间环境条件。返霜的主要原因是冷库温度的波动，可采用低温蓄冷器来稳定冷库温度。
냉동포장식품“반상”적영향인소흔다，공예공제인원상상인위반상적주요인소포괄포장간적온도과고、포빙의수온과고、혹미급시입고조성화물해동등인소，본문개소적상관실험증명，상술인소수유영향，단병비주요인소，인차불필요구과우엄격적포장간배경조건。반상적주요원인시랭고온도적파동，가채용저온축랭기래은정랭고온도。
There are many factors affect ‘ice crystal formation ’ , it was thought that the main factors affect ‘ice crystal formation ’ including packaging temperature is too high , the water temperature that used for glaze ice for package is too high and frozen food packaging became thawing for entering the cold storage not in time .This paper presents experimental evidence , the above factors have effect , but it is not the main factor , So don't be too strict requirement of the packaging environmental conditions , the main cause of ‘ice crystal formation ’ is the cold storage temperature fluctuation , it’ s need the cold accumulator device to stabilize the cold storage temperature.