Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage

Zhao Fei; Zhang Xu; Jing Hongpeng; Guan Wenqiang; Pi Guannan; Yang Ruili; Liu Bin

doi:10.3969/j.issn.0253-4339.2015.05.113

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Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage

更新时间：2024-07-18

- Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage
- Journal of Refrigeration Vol. 36, Issue 5, (2015)
- 作者机构：
  
  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
  2. 天津市农作物研究所
  3. 中国农业科学院农产品加工研究所
  4. 天津市制冷技术重点实验室天津商业大学工学院
- 作者简介：
- 基金信息：
- DOI：10.3969/j.issn.0253-4339.2015.05.113
  CLC：
- Published：2015
- 稿件说明：
移动端阅览
Zhao Fei, Zhang Xu, Jing Hongpeng, et al. Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage[J]. Journal of refrigeration, 2015, 36(5).
DOI：

Zhao Fei, Zhang Xu, Jing Hongpeng, et al. Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage[J]. Journal of refrigeration, 2015, 36(5). DOI： 10.3969/j.issn.0253-4339.2015.05.113.

摘要

以毛豆为试材，研究了﹣35 ℃鼓风冻结(风速8 m/s)、﹣35 ℃静止冻结和﹣18 ℃静止冻结三种冻结方式对毛豆冻结温度变化曲线及冷冻毛豆在﹣18 ℃冻藏过程中解冻后汁液流失率、硬度、细胞膜透性、丙二醛、叶绿素、维生素C等品质指标的变化，为选择适宜的毛豆速冻方式提供参考。结果表明：﹣35 ℃鼓风冻结冷冻速度最快，毛豆通过最大冰晶生成带的时间最短，仅为40 s，而﹣35 ℃和﹣18 ℃静止冻结所用时间分别为6 min和1 h左右。三种不同冻结方法对冷冻毛豆贮藏过程中解冻后的质构和汁液流失率，及冻藏过程中的细胞膜透性、丙二醛、叶绿素和维生素C含量等指标有显著影响。毛豆冻结过程中冻结温度越低、风速越高，毛豆冻藏过程中的质构、细胞膜完整性和营养成分等劣变速度越慢。﹣35 ℃鼓风冻结的毛豆在冻藏过程中品质显著好于﹣18 ℃静止冻结，是较好的毛豆冻结方法。

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.

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