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.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 421-425
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.421
• Online since: November 2011
• Authors: Juan Xu, Qing Qing Li, Chen Wei Zhou, Rui Zhi Wang, Shan Shan Du, Lu Yang, Hui Ruan, Guo Qing He
• Keywords: Electron Microscope Scanning, Quick Freezing Technology, Sword Bean

References

[1] Smartt, Canavalia gladiata (Jacq.) D.C. (Sword bean), In Tropical Pulses, Longman Group, London, 1976, p.58.

[2] R. Bressani, B.R. Gomez, A. Garcia, and L.G. Eliaz, Chemical composition, amino acid content and protein quality of Canavalia seeds, J. Sci Food Agric. 40 (1987) 17–23.

DOI: 10.1002/jsfa.2740400104

[3] S. Eknayake, E.R. Jansz and B.M. Nair, Proximate composition, mineral and amino acid content of mature Canavalia gladiata seeds, Food Chem. 66 (1999) 115–119.

DOI: 10.1016/s0308-8146(99)00041-2

[4] T.C. Mosha, H.E. Gaga, R.D. Pace, H.S. Laswai and K. Mtebe, Effect of blanching on the content of antinutritional factors in selected vegetables, Plant Food Hum Nutr. 47 (1995) 361–367.

DOI: 10.1007/bf01088275

[5] S. Linder, A proposal for the use of standardized methods for chlorophyll determinations in ecological and eco-physiological investigations, Physiol Plantarum. 32 (1974) 154–156.

DOI: 10.1111/j.1399-3054.1974.tb03743.x

[6] M. Fuchigami, K. Miyazaki, N. Hyakumoto, Frozen carrots texture and pectic compotients as affected by low-temperature-blanching and quick freezing, J Food Sci. 60 (1995) 132–136.

DOI: 10.1111/j.1365-2621.1995.tb05622.x

[7] G. Préstamo, C. Fuster, M. C.Risueño, Effects of blanching and freezing on the structure of carrots cells and their implications for food processing, J Sci Food Agr. 77 (1998) 223–229.

DOI: 10.1002/(sici)1097-0010(199806)77:2<223::aid-jsfa29>3.0.co;2-2

[8] M.A. Murcia, B.L. Ayerra, M.M. Tomé, F.G Carmona, Effect of industrial processing on chlorophyll content of broccoli, J Sci Food Agr. 80 (2000) 1447–1451.

DOI: 10.1002/1097-0010(200008)80:10<1447::aid-jsfa670>3.0.co;2-x

[9] M.A. Murcia, B.L. Ayerra, M.M. Tomé1, F.G. Carmona, Effect of industrial processing on amino acid content of broccoli, J Sci Food Agr. 81 (2001) 1299–1305.

DOI: 10.1002/jsfa.942

[10] D.J. Favell, A comparison of the vitamin C content of fresh and frozen vegetables, Food Chem. 62 (1998) 59–64.

DOI: 10.1016/s0308-8146(97)00165-9

[11] S.T. Deexter, Salt concentration and reversibility of ice-formation as related to the hardiness of winter wheat, Plant Physiol. 9 (1934) 601–618.

DOI: 10.1104/pp.9.3.601

[12] F.A. Lee, W.A. Gortner, J. Whitcombe, Effect of Freezing Rate on Vegetables, Ind. Eng. Chem., 38 (1946) 341–346.

DOI: 10.1021/ie50435a027

[13] M.C. Giannakourou, P.S. Taoukis, Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions, Food Chem. 83 (2003) 33–41.

DOI: 10.1016/s0308-8146(03)00033-5

[14] P. Toivonen, The effects of storage temperature, storage duration, hydro-cooling, and micro-perforated wrap on shelf life of broccoli, Postharvest Biol Tec. 10 (1997) 59–65.

DOI: 10.1016/s0925-5214(97)87275-4