Effect of Power Ultrasound during Immersion Freezing on Edamane

doi:10.3969/j.issn.1673-1689.2009.06.005

Home > Archive>Volume 28, Issue 6, 2009 >748-752. DOI:10.3969/j.issn.1673-1689.2009.06.005

Effect of Power Ultrasound during Immersion Freezing on Edamane
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                        10.3969/j.issn.1673-1689.2009.06.005
                    
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Abstract:

The effect of power ultrasound on freezing rate was influenced by ultrasound power,exposure time and the ultrasound pulsed to which ultrasound was applied.The response surface analysis was showed that the texture and the water-holding power of edamame after thawing was 6.05 kg/cm2,92% when 58 W ultrasound power was applied for 0.7 min,50%pulsed at the coolant temperature of-20 ℃.

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XU Han-shan, ZHANG Min, SUN Jin-cai. Effect of Power Ultrasound during Immersion Freezing on Edamane[J]. Journal of Food Science and Biotechnology,2009,28(6):748-752.

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Online: June 16,2014
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