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Effect of high voltage electrostatic field on quality of thawing "Dongzao" jujube.

[In Chinese. / En chinois.]

Author(s) : GUO Y., ZHU Y., ZHAO X., et al.

Type of article: Article

Summary

High voltage electrostatic field treatment was adopted to study the influences of high voltage electrostatic field, time and temperature on quality of thawing "Dongzao" jujube fruit. The experimental results show that the quality of thawing "Dongzao" fruit with high voltage electrostatic field treatment was better than that with natural thawing. The fruit hardness, water content, organic acid content, vitamin C and soluble sugar content were maintained at higher level while the juice loss was slight. Thawing time and a temperature also affected the quality of thawing "Dongzao" fruit. The results indicate that the suitable thawing parameters were 100 kV/m, 18°C and 40 minutes.

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Pages: pp. 45-48

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2009-2097
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 30 - n. 126
  • Publication date: 2009/04

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