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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.