Reseach of Freezing Point Regulators of Crucian Crap Block

doi:10.3969/j.issn.1673-1689.2009.06.007

Home > Archive>Volume 28, Issue 6, 2009 >759-763. DOI:10.3969/j.issn.1673-1689.2009.06.007

Reseach of Freezing Point Regulators of Crucian Crap Block
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                        10.3969/j.issn.1673-1689.2009.06.007
                    
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Abstract:

In this manuscript,the effect of different freezing point regulators on the the crucian crap block freezing point was investigated and optimized through the response surface design.The optimum conditions described as follows:sorbitol content 1.74%,calcium chloride content 5.15%,sodium chloride content 2.13%.with the optimum conditions,the freezing point of the crucian crap block decreased to-1.6 ℃.

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HAN Li-ying, ZHANG Min. Reseach of Freezing Point Regulators of Crucian Crap Block[J]. Journal of Food Science and Biotechnology,2009,28(6):759-763.

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Online: June 16,2014
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