Comparing some parameters on the base of experiment, change of some parameters and relevant measures were obtained, which providing the theory basis for the freezing practice of food.

在试验的基础上对某些参数进行对比，得出在不同贮藏条件下参数的变化情况以及应采取相应的措施，为食品冷冻冷藏工程的实践提供理论依据。

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The result of the experiment shows that increasing pressure will greatly increase the rate of food freezing, shorten the freezing time, and reduce the weight loss during the freezing of food.

实验研究结果表明，加压冷冻将能够大大提高食品的冻结速度，缩短冻结时间，减少由于冻结过程所引起的干耗。

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