关键词: 莲藕片, 真空渗盐, 品质, 热特性

Abstract:

The objective was to investigate the effect of vacuum salt permeation on the quality and thermo-physical
properties of frozen lotus root slices. The changes in texture, color, vitamin C and freezing point, latent heat of phase
transition, apparent specific heat and partial glass transition temperature (T ’g) of lotus root were determined. The results
showed that 4% NaCl maintained the texture and color of lotus roots slices with less loss of vitamin C. As the concentration
of NaCl increased, the freezing point decreased, phase-transition temperature range shifted to a wider range, both latent heat
and apparent specific heat decreased, and T’g increased by 2.98–4.50 ℃.

Key words: lotus roots, vacuum salt permeation, qualities, thermo-physical properties