果皮褐变、裂果和汁液流失多是目前荔枝速冻生产的难题。
The main problems existing in litchi quick freezing process are Browning reaction, peel breaking, and juice leakage.
相同冻结工艺条件下，形状较小的肉品汁液流失较形状过大者多；
Under the same technique conditions, the juice loss of small size beef was less than that of large one.
冻结温度越低，冻结速度越快，解冻后荔枝果实汁液流失率也就越少。
The freezing temperature was lower, the freezing speed was quicker and the juice leakage rates in lychee pulp after thawing were lower.
采用液氮速冻，探讨在不同冻结条件下鸡油菌的冻结温度曲线及冻结温度与解冻后鸡油菌的汁液流失率之间的关系。
The cantharellus cibarius freezing technics was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer.
采用液氮速冻，探讨在不同冻结条件下鸡油菌的冻结温度曲线及冻结温度与解冻后鸡油菌的汁液流失率之间的关系。
The cantharellus cibarius freezing technics was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer.
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