Formulation Optimization of Immersion Solution for Quick Freezing of Foods by Response Surface Methodology

doi:10.7506/spkx1002-6630-201224001

Abstract

Abstract:

An immersion solution for quick freezing of foods was created using betaine, propanediol and sodium chloride as well as small amounts of glycine, xylooligosaccharides and mannitol. On the basis of one-factor-at-a-time experiments, a Box-Behnken experimental design was used to explore optimal immersion solution formulation. A freezing point of -38.10℃ was observed for an aqueous immersion solution containing, on a total dipping solution weight basis, 21% betaine, 15% propanediol, 10% sodium chloride, 1% glycine, 1% xylooligosaccharides and 1% mannitol. Thus, this immersion solution can used for quick freezing of fi sh, shrimp and convenience foods.

Key words: immersion chilling and freezing (ICF), immersion solution, response surface methodology, optimization

CLC Number:

TS254.4

YANG Xian-qing，HOU Cai-ling，LIN Wan-ling，DIAO Shi-qiang，HAO Shu-xian，WU Yan-yan，DENG Jian-chao，MA Hai-xia. Formulation Optimization of Immersion Solution for Quick Freezing of Foods by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(24): 1-5.

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