Paper Title:
Research on Quick Freezing Technology of Sword Bean (Canavalia gladiate)
  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.

  Info
Periodical
Edited by
Robert Zhu
Pages
421-425
DOI
10.4028/www.scientific.net/AMM.140.421
Citation
J. Xu, Q. Q. Li, C. W. Zhou, R. Z. Wang, S. S. Du, L. Yang, H. Ruan, G. Q. He, "Research on Quick Freezing Technology of Sword Bean (Canavalia gladiate)", Applied Mechanics and Materials, Vol. 140, pp. 421-425, 2012
Online since
November 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Yan Fang Zhang, Chun Ling Xiao, Xin Jia, Qiong Jie Li, Yuan Yuan Xue, He Qing Chai
Chapter 6: Biological Chemistry, Pharmaceutical, Medicine and Biomedical Engineering
Abstract:With black beans as raw materials, different factors on natural black beans peptide yield influence, and through the establishment of DPPH •...
1066
Authors: Yun Feng Hu, Guo Hua Liu, Yao Yao, Shu Yan Yu, Min Lu, Ping Li
I. Functional Food Packaging Materials Technology
Abstract:This study took mung bean sprout as test materials to measure the variation of gas concentration in the film over time. This study measured...
185