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散态或包装食品在与低温介质或超低温制冷剂直接接触下进行冻结的方法称为直接接触冻结法。直接接触冻结法中常用的制冷介质可分为两大类：一是与制冷剂间接接触冷却的液态或气态介质，如盐水、甘油、糖液、空气等；二是蒸发时本身能产生制冷效应的超低温制冷剂，如液氮、特种氟利昂、液态二氧化碳及干冰等。与空气或其他气体相比，液态介质的传热性能好，如盐水的传热系数是空气的7~10倍，当盐水冷媒静置时，传热系数k=233/(m2?K)，盐水冷媒流动时，k=233+1420v，v是冷媒的流速（m/s）。此外，液态介质还能和所有的食品及食品所有的部位密切接触，因而热阻很低，传热迅速，在液态介质中，食品能够在很短时间内完全冻结。 Bulk or packaged food with cryogenic medium or ultra low temperature refrigerant direct contact under the freezing method called direct contact freezing method. Direct contact freezing method commonly used in the refrigerating medium can be divided into two categories : one is the indirect contact with Refrigerant cooled liquid or gaseous medium, such as water, glycerol, sucrose, air; two is the evaporation itself can generate refrigeration effects of ultra low temperature refrigerant, such as Freon liquid nitrogen, special, liquid carbon dioxide and dry ice and other.Compared with air or other gas, liquid medium heat transfer performance, such as brine heat transfer coefficient of air is 7 ~10 times, when the saline refrigerant when standing, heat transfer coefficient k = 233 / ( m2?K ), saline refrigerant flow, k = 233+1420v, V is the flow speed of coolant ( m/s ). In addition, the liquid medium can and all the food and food to all parts of close contact, so the resistance is low, the rapid heat transfer, in a liquid medium, food can in a very short period of time to completely freeze. 直接接触冻结法中并不是所有介质或超低温制冷剂都能使用，必须满足一定的条件。和未包装食品接触的介质必须无毒、清洁、纯度高、无异味、无外来色素及漂白作用等。对于包装食品，介质也必须无毒并对包装材料无腐蚀作用。 Direct contact freezing method and not all medium or low temperature refrigerant can use, must satisfy certain conditions. And unpackaged food contact medium must be non-toxic, clean, high purity, no smell, no foreign pigment and bleaching effect. For food packaging, medium must also be non-toxic and no corrosion to the packaging materials. 近年来，利用超低温制冷剂进行食品速冻的技术和方法正在逐步被人们重视，并成为冷冻干燥中最有效的冻结方法。所用的超低温制冷剂是沸点非常低的液化气体，如沸点为―196℃的液态和―79℃的二氧化碳等。现在国外很多国家已将液氮作为直接接触冻结食品的最重要的超低温制冷剂。 In recent yea