减压冷藏；真空包装；低温宅配；文蛤；存活率。
Hypobaric storage; vacuum packing; low-temperature home delivery; clam; survival rate.
采用数值计算方法，编写了相关的程序，对食品在减压冷藏环境下的冷却过程进行了模拟计算。
A proper numerical method was chosen to calculate the change of water and temperature inside food during the cooling procedure in the hypobaric environment by computer.
用理论模拟的方法分析了各环境参数和控制条件对减压冷藏过程的影响，重点对不同压力、运行模式、表面状况以及三种基本形状的食品进行了研究。
The theoretical simulation was used to analyze the influence of pressure, different operation, wet surface and three kinds of shape to the cooling of food.
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