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Effects of different freezing rates on the characteristics of vegetable soybean during frozen storage.

[In Chinese. / En chinois.]

Author(s) : ZHAO F., ZHANG X., JING H., et al.

Type of article: Article

Summary

In order to determine optimal freezing methods for vegetable soybean, effect of three freezing rates of -35 °C with 8 m/s wind, -35 °C and -18 °C on freezing temperature curve and the quality index changes of frozen vegetable soybean stored at -18 °C were investigated. The results showed that freezing at -35 °C 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 °C and -18 °C
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, V c 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 °C with 8 m/s wind was significantly better than that frozen at -18 °C, so freezing at -35 °C with 8 m/s is suitable for the rapid freezing of vegetable soybean.

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Pages: 113-118

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