甘肃农业科技Issue(7)：18-21,22,5.DOI:10.3969/j.issn.1001-1463.2015.07.007
速冻苹果冻藏品质变化及冻藏工艺优化
Quality Change of Frozen Apple during Frozen Storage and Its Optimization of Frozen Storage Process
摘要
Abstract
In this paper,the effects of frozen storage temperature,frozen storage time and packaging materials on quality and optimization of frozen storage process of frozen apple by Orthogonal array design are studied. The result shows that the frozen storage temperature is-18℃,frozen storage time is 180 days,and packaging materials is aluminum foil film,the sensory quality,color and firmness are highest,the loss rate of soluble sugar,loss rate of soluble protein,loss rate of vitamin C are lowest,the loss of moisture, the loss rate of soluble solid,the loss rate of titratable acid,the loss rate of vitamin C are lowest. Under the conditions,the loss of moisture is 1.55%,△E value is 8.86,the frozen apple loss rate of quality is less.关键词
速冻苹果/冻藏/品质变化/工艺优化Key words
Frozen apple/Frozen storage/Quality change/Processing optimization分类
轻工纺织引用本文复制引用
张海燕..速冻苹果冻藏品质变化及冻藏工艺优化[J].甘肃农业科技,2015,(7):18-21,22,5.基金项目
现代农业产业技术体系建设专项（CARS-28），甘肃省科技重大专项计划资助项目 （）
