STUDY ON THE OPTIMIZATION OF PEA PODS PREFREEZING HEATING & BLANCHING PRETREATMENT

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:lipengzhangchinese
下载到本地 , 更方便阅读
声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架
论文部分内容阅读
  The optimizing prefreezing pretreatment to keep Pea pods microcosmic quality and construction intact was defined.Response surface methodology (RSM) was used to study the effects of different heating & blanching temperature and time on Pea pods quality.By Central composite design,the optimizing prefreezing pretreatment of Pea pods was:heating & blanching temperature 94.5℃,heating & blanching time 48S.Through the optimizing prefreezing pretreatmeut and-30℃ & 5 min freezing,the electronic microscope photograth demonstrated the Pea pods microcosmic quality and construction intact after thawing.
其他文献
丁武和女友杨婷同时出现。他一如既往的帅,她也一如传说中的娇小玲珑。当他侃侃而谈时,她在一旁巧笑嫣然……有什么东西似乎在静静地改变,对那个梦回唐朝时仗剑高歌的勇士来
  Numerous cycles of freeze-thaw process while drying fish cause changes in physicochemical properties of fish both favorably and unfavorably.Hwangtae is a na
会议
会议
  An appropriately trained and educated work force is critical during each stage of the food production continuum to ensure a safe,nutritious,and dependable f
会议
农村沼气是一种国际通用的种养结合接口技术.生态循环农业是农业绿色发展的重要途径.结合南阳市近年来沼气生态循环农业发展实践,探讨了主要模式的基本流程、适用范围等,深入
  Recently,the consumption of ready meal-type convenience foods (RTH) has been remarkably increased worldwide,and the fresh-type ready meals have very signifi
会议
会议
  Meat is chilled immediately after slaughter.Most of the subsequent operations in the cold chain are designed to maintain the temperature of meat.Cooking is
会议
在中共党史上,红军将士口述亲历长征历程的最早文字报道目前所知道的是1936年3月在国外公开发表的“廉臣”所作《随军西行见闻录》。以往对作者“廉臣”究竟是何人,一直没有
会议