食品与发酵工业2001，Vol.27Issue(3)：40-43,4.
荔枝冻结规律探讨及速冻加工技术
Study on the Litchi Freezing Pattern and Fast Freezing Technology
吴锦铸 1胡卓炎 1黄志良 1欧阳建忠2
作者信息
- 1. 华南农业大学食品系,
- 2. 从化市果菜公司,
- 折叠
摘要
Abstract
The main problems existing in litchi quick freezing process are browning reaction, peel breaking, and juice leakage. The litchi freezing pattern was studied through analyzing the freezing curve at different temperature, freezing rate and juice leakage. The results show that the three freezing stages are not obvious. The frozen point of litchi is - 3. 0℃. The maximal crystal forming temperature ranges from - 3℃ to - 15℃. The author propose peeled fruit quick freezing technology, which can avoid browning reaction, reduce fruit peel breaking and juice leakage, enhance the quality of frozen fruit.关键词
荔枝冻结规律速冻加工分类
轻工纺织引用本文复制引用
吴锦铸,胡卓炎,黄志良,欧阳建忠..荔枝冻结规律探讨及速冻加工技术[J].食品与发酵工业,2001,27(3):40-43,4.
