...可对食品实现速冻，所形成的冰晶体也很细微，如速冻豆腐的组织十 分良好，这种冷冻方法可称为高压冷冻（High Pressure Freezing），这样速冻的食 品可以显著改善其汁液的流失（励建荣等，2005）。
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The effects of ultra-high pressure treatment on color, texture, oxidation of lipid, freezing and thawing process of meats were introduced in this paper.
介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
This article introduced the effects of ultra high pressure on color, texture, oxidation of lipid, freezing process and thawing process of meat when meat was treated by ultra high pressure.
本文介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
A new Way of food freezing and thawing was set up by high pressure technique.
高压技术为食品冻结和解冻开辟了新的途径。
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