食品冷库
1、水冷却法，以水为热传导介质,用大容量的水泵使接近0℃的冷水喷洒在产品上。因水的热容量比空气大得多，传热效率高，大部分食品可在10～15分钟内冷却。用海水冷却鱼类时，速度快,温度均匀，且可延长保藏期。
1, water cooling method, taking water as heat transfer medium, with large capacity pump that is close to 0 ℃ cold water spray on the product. Because of the heat capacity of water is much bigger than air, heat transfer efficiency is high, most of the food can be cooling in 10 ~ 15 minutes. Seawater fishes, speed, temperature uniformity, and can prolong the storage period.
2、间接冷却法，适用于液态食品，如牛乳、蛋液、果汁等。采用的热交换器有列管式、套管式、刮板式、片式等。
2, indirect cooling method, is suitable for liquid food, such as milk, eggs, fruit juice, etc. The heat exchanger has a shell and tube type, bushing, scraper, plate, etc.
3、空气冷却法，通风冷吹向放置食品的隧道，或用1300～2000Pa的压差，使冷空气进入并穿过有气窗的食品包装箱，以加速产品的冷却。冷空气的温度、相对湿度和流速根据食品的种类确定，一般不使食品冻结，相对湿度常为90～95%。
3, air cooling method, the tunnel ventilation blowing cold food is placed, or with the differential pressure of 1300 ~ 2000 pa, cold air into and through the transom of food packing, to speed up the process of cooling products. The cold air temperature, relative humidity and velocity determined according to the types of food, generally do not make food freezing, relative humidity 90 ~ 95%.