期刊论文

中文

保鲜与加工

1009-6221

2007

7

5

40-43

10.3969/j.issn.1009-6221.2007.05.014

湖南省教育厅2005年度高校重点科研项目（05A023）；

本校为第一机构

对芋头的冻结规律与速冻工艺进行了研究.结果表明,芋头冻结时过冷点为-2.8℃,冰点为-1.7℃,最大冰晶生成区范围在-1.7-15℃之间.速冻芋头的最佳热烫工艺为100℃/6 min.采用液氮间接冻结工艺进行速冻芋头的生产效果最佳.

The freezing-law and quick-frozen technology of taros were studied in this thesis. The result showed that the super-cooling point of freezing taros was -2.8 ℃. The frozen point of taro was -1.7 ℃.The zone of maximum crys-tallization was from -1.7 ℃ to -1.5 ℃.The optimum heat- processing conditions were 100 ℃/6 min. Indirect frozen by liquid nitrogen was the best...