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 |
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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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| _version_ | 1849707540304101376 |
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| author | Zhao Fei Zhang Xu Jing Hongpeng Guan Wenqiang Pi Guannan Yang Ruili Liu Bin |
| author_facet | Zhao Fei Zhang Xu Jing Hongpeng Guan Wenqiang Pi Guannan Yang Ruili Liu Bin |
| author_sort | Zhao Fei |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-05c032fdd46549fd92956cabb59d9ae8 |
| institution | DOAJ |
| issn | 0253-4339 |
| language | zho |
| publishDate | 2015-01-01 |
| publisher | Journal of Refrigeration Magazines Agency Co., Ltd. |
| record_format | Article |
| series | Zhileng xuebao |
| spelling | doaj-art-05c032fdd46549fd92956cabb59d9ae82025-08-20T03:15:54ZzhoJournal of Refrigeration Magazines Agency Co., Ltd.Zhileng xuebao0253-43392015-01-013666514796Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen StorageZhao FeiZhang XuJing HongpengGuan WenqiangPi GuannanYang RuiliLiu BinIn 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.http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2015.05.113vegetable soybeanquick freezingfreezing ratefrozen storage |
| spellingShingle | Zhao Fei Zhang Xu Jing Hongpeng Guan Wenqiang Pi Guannan Yang Ruili Liu Bin Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage Zhileng xuebao vegetable soybean quick freezing freezing rate frozen storage |
| title | Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage |
| title_full | Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage |
| title_fullStr | Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage |
| title_full_unstemmed | Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage |
| title_short | Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage |
| title_sort | effects of different freezing rates on the characteristics of vegetable soybean during frozen storage |
| topic | vegetable soybean quick freezing freezing rate frozen storage |
| url | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2015.05.113 |
| work_keys_str_mv | AT zhaofei effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT zhangxu effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT jinghongpeng effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT guanwenqiang effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT piguannan effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT yangruili effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage AT liubin effectsofdifferentfreezingratesonthecharacteristicsofvegetablesoybeanduringfrozenstorage |