摘要
通过测定龙眼果实分别在 - 18、 - 40和 - 76℃三个低温条件下进行速冻处理的冻结曲线、结冰率和裂果率等情况 ,探讨了以空气作为冷冻介质时的龙眼果实冻结规律 .试验结果表明 ,龙眼果实冻结过程中的三个阶段并不明显 ;最大冰晶生成区为 - 2～ - 14℃ ;冷冻温度在 - 40℃以下即可满足速冻要求 ,温度过低会引起裂果率上升 .
The logan fruits freezing pattern was studied through analyzing the freezing curve line, determining the freezing rate and the pericarp cracking percent at -18℃,-40℃and -76℃ respectively, with air was used as freezing medium. The results showed that the three freezing stages during quick-freezing were not obvious, the maximal crystal forming temperature ranges from -2℃ to -14℃, and the freezing medium temperature should below -40℃, but too low temperature induce high pericarp cracking percent.
出处
《韶关学院学报》
2003年第6期92-95,共4页
Journal of Shaoguan University
关键词
水果保鲜
龙眼
速冻
fresh-keeping of fruits
longan
quick-freezing
