闡述以低溫保存食品的原理,與凍結加工的方法, 使學生瞭解工業的運作方式,應用冷凍技術開創低溫食品領域， 貢獻在食品產業。

The principle of preserving food at low temperature, and the method of purging processing can help students understand the operation methods of the industry, apply cold-swallowing technology to create a low-temperature food field, and pay for it in food industry.

闡述食品在低溫的現象和以低溫保存食品的原理,介紹各種食品凍結與加工的方法, 使學生瞭解食品冷凍工業的運作方式, 以及探討冷凍加工過程中品質的變化, 進而可應用冷凍技術開創低溫食品之商業領域，貢獻新食品產業。

It describes the phenomenon of food at low temperature and the principle of preserving food at low temperature, introduces various food ingredient and processing methods, so that students can understand the operation methods of food refrigeration industry, and explore the quality changes in the process of cold soln processing, so that cold soln technology can be used to create a commercial field of low temperature food and contribute to new food industries.

教科書:

老師自編講義, 全部掛在教學平台 由學生自行下載列印

參考書:

1,冷凍食品之原理與加工 鐘忠勇 著 食品工業發展研究所出版
2,Frozen food technology, C.P. Mallett Ed. Blakie academic & professional.
3,Recommendations for the processing and handling of frozen foods. by International institute of refrigeration.
4,Physical rinciples of Food preservation, by Marcus Karel.

Textbook:

The teacher's self-written lectures, all on the teaching platform, downloaded and printed by students

Reference:

1. Principles and processing of cold-fried food by Jing Zhongyong Published by the Institute of Food Industry Development
2,Frozen food technology, C.P. Mallett Ed. Blakie academic & professional.
3.Recommendations for the processing and handling of frozen foods. by International institute of refrigeration.
4. Physical rinciples of Food Preservation, by Marcus Karel.