Research on Quick Freezing Technology of Sword Bean (<i>Canavalia gladiate</i>)-Reference-Cited by-同舟云学术

Research on Quick Freezing Technology of Sword Bean (Canavalia gladiate)

Published:2011-11 Issue: Volume:140 Page:421-425
ISSN:1662-7482
Container-title:Applied Mechanics and Materials
language:
Short-container-title:AMM

Author:

Xu Juan¹,Li Qing Qing²,Zhou Chen Wei¹,Wang Rui Zhi¹,Du Shan Shan¹,Yang Lu¹,Ruan Hui¹,He Guo Qing¹

Affiliation:

1. Zhejiang University

2. Zhejiang Academy of Medical Sciences

Abstract

Freezing technology has an important impact on the quality of quick frozen vegetables. In this study, followed blanching at 96.5 °C for 1.03 min, the effects of quick freezing of sword bean (Canavalia gladiate) on its quality were studied to optimize the quick freezing procedure. Electron microscope scanning was used to observe the microstructure, and maximum compressive strength and contents of vitamin C and chlorophyll were detected as well after quick freezing. The results showed that it was the optimized procedure to quick freeze sword bean was at-40 °C for 6.3 min, by which sword bean kept the best quality close to its fresh counterpart.

Publisher

Trans Tech Publications, Ltd.

Link

https://www.scientific.net/AMM.140.421.pdf

Reference14 articles.

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