Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage
In order to determine optimal freezing methods for vegetable soybean, effect of three freezing rates of ﹣35 ℃ with 8 m/s wind, ﹣35 ℃ and ﹣18 ℃ on freezing temperature curve and the quality index changes of frozen vegetable soybean stored at ﹣18 ℃were investigated. The results showed that freezing at...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2015-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2015.05.113 |
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| Summary: | In order to determine optimal freezing methods for vegetable soybean, effect of three freezing rates of ﹣35 ℃ with 8 m/s wind, ﹣35 ℃ and ﹣18 ℃ on freezing temperature curve and the quality index changes of frozen vegetable soybean stored at ﹣18 ℃were investigated. The results showed that freezing at ﹣35 ℃ with 8 m/s wind had best freezing speed. Under the condition, the zone of maximum ice crystal formation in vegetable soybeans took the shortest time of 40 s, while freezing at ﹣35 ℃ and ﹣18 ℃ took about 6 minutes and 1 h, respectively. Freezing methods had significantly influence on the texture, drip loss rate, membrane permeability, MDA content, chlorophyll content, Vc content. In general, the lower temperature and faster freezing speed during freezing, the obviously lower speed of quality deterioration during storage. Quality of soybean frozen at ﹣35 ℃ with 8 m/s wind was significantly better than that frozen at ﹣18 ℃, so freezing at ﹣35 ℃ with 8 m/s is suitable for the rapid freezing of vegetable soybean. |
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| ISSN: | 0253-4339 |