制冷学报Issue(5)：113-118,6.DOI:10.3969/j.issn.0253-4339.2015.05.113
不同冻结速率对毛豆冻藏过程中品质的影响
Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage
赵菲 1张旭 2荆红彭 1关文强 1邳冠男 3杨瑞丽 1刘斌4
作者信息
- 1. 天津市食品生物技术重点实验室 天津商业大学生物技术与食品科学学院 天津 300134
- 2. 天津市农作物研究所 天津 300384
- 3. 中国农业科学院农产品加工研究所 北京 100193
- 4. 天津市制冷技术重点实验室 天津商业大学工学院 天津 300134
- 折叠
摘要
Abstract
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.关键词
毛豆/速冻/冻结速率/冻藏Key words
vegetable soybean/quick freezing/freezing rate/frozen storage分类
轻工纺织引用本文复制引用
赵菲,张旭,荆红彭,关文强,邳冠男,杨瑞丽,刘斌..不同冻结速率对毛豆冻藏过程中品质的影响[J].制冷学报,2015,(5):113-118,6.
