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Q. If frozen meat has defrosted, can it be refrozen?

问:如果冷冻肉被解冻,还可以再冷冻吗?

The quality suffers each time frozen meat is defrosted and refrozen.

肉的质量会由于每次冷冻肉的解冻和再次冷冻,而被破坏。

Methods By lyophilizing the scaffolds which were prefrozen at -20℃ and in liquid nitrogen successively, we prepared double-layered spongy scaffolds.

采用先后于-20℃和液氮中冷冻的预冻方式,冷冻干燥法制备双层支架。

In order to verify the possibility of lyophilization technology used for the drying treatment of wheat seed, different drying modes under lyophilizing, vacuuming and hot air was employed and compared in this research.

为了探索真空冷冻干燥技术用于小麦种子干燥处理的可能性,采用真空冷冻干燥、真空干燥和热风干燥 3种方式对小麦种子进行干燥处理,在不同环境温度和压力下,研究种子中温度-时间分布曲线,并通过分析复水率、出芽率和幼苗生长情况进一步研究了这 3种干燥方法对小麦种子生物活性的影响。

Methods Ground dragon was respectively processed by traditional processing technology and cold-processing technology.The latter was done by the liquid nitrogen rapid freezing technology and lyophilizing technology.By means of qualitative and quantitative tests,SDS-PAGE and the software of ImageTool were applied to analyzing the difference of protein components in ground dragon from the two processing techniques.Fibrin plate method and thrombolysis test in vitro were carried out to determine the difference of the two processing techniques for the fibrinolytic activity.Micro-observation and MTT methods were used to assess the differences of antihepatic cancer activity between the traditional and the cold-processing groups.

方法地龙的炮制采用传统与低温两种工艺,低温炮制采用液氮快速冷冻冷冻干燥技术;采用SDS-PAGE与ImageTool软件,对两种炮制工艺的地龙蛋白质组成的差异进行定性与定量分析;应用纤维蛋白平板法与体外溶栓试验,定性与定量分析两种炮制工艺的纤溶活性的差异;应用显微观察与MTT法,对两种炮制工艺体外抑制人肝癌细胞增殖活性进行定性与定量比较分析。

Methods\ The 6 5mol/L glycerol and 6% BSA were used as the vitrification solution for the cryopreservation of morulae and blastocysts embryos of CBA,NOD,C 57 BL/6J,ICR and CD1 mouse.

采用 6 5mol L的甘油作为冷冻保护剂,采用二步法对CBA、NOD、C57BL 6J、ICR及CD1小鼠 3 5d的胚胎进行玻璃化冷冻,并比较了不同品系小鼠胚胎的复苏率及移植受孕率。

The function and principium between improver of dough and quick-freezing baked food are introduced in this article.

该文分析冷冻焙烤食品在制作和冷藏过程中存在问题;详细论述面团强化剂与速冻焙烤食品相互作用原理;并探讨面团强化剂对冷冻食品品质特性影响。

By partially thawing the prefrozen samples and refreezing them in liquid nitrogen before the final liyophilization, we prepared biomimetic multilayered scaffolds.

采用-20℃冷冻后,部分熔融再液氮重冻的预冻方式,冷冻干燥制备了厚度约2mm的仿生多层软骨支架。

Ii eliminate unsafe handling practices for meat, poultry and fishery products which involve thawing of frozen bulk packages followed by repackaging and refreezing

排除大量冷冻包装解冻之畜肉及禽肉与鱼类及鱼类产品及之后再包装及再冷冻时之不安全处理行为。

Acid treated corn starch-water suspensions (5%) were subject to high pressure treatment at 500 MPa for 15 min. The samples were dried after being immediately treated, retrograded for 3 d (4℃), freezed (-20℃) for 24 h and retrograded for 3 d, and then freezed and dried.

将酸解后的玉米淀粉配制成质量分数5%的淀粉悬浮液,在500 MPa压力下处理15min,然后分别立即处理、回生3 d(4℃)、冷冻(-20℃)及回生3 d后冷冻处理,最后再进行干燥处理。

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