Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method

Abstract

Abstract: In this paper,the freezing point of lotus root was assayed according to the variations of food material electrical conductivities while the temperature was changing.The range of lotus root freezing point was from -1.4℃to -1.9℃.The error was less than 0.05℃by practice validation.It indicated that the method of determining fruits and vegetables by electrical conductivity is much simpler,preciser and more economical.This method can also determine the freezing points of various fresh meats and liquid foods,to be used for function reference and popularizatione evaluation.

Key words: lotus root, electrical conductivity, freezing point

LIN Xiang-Dong, ZHANG Qi, JING Shi-Cong, SUN Da-Yuan. Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method[J]. FOOD SCIENCE, 2007, 28(4): 83-86.

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Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method

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