Study on Freezing Property and Characteristic Quality Changes of Ginger under Different Freezing-temperatures

Abstract

Abstract: This article analysed the freezing properties of ginger while taking air as freezing medium by testing its freezing points under different low-temperatures.The impact of scalding and freezing velocity on the texture of products were also studied. The results showed that the temperature below -40℃ satisfies quick-freezing, while scalting process makes the freezing point rise but the freezing time spent on zone of maximum crystallization dose not change obviously while the temperature is below -40℃.

Key words: ginger, quick freezing, scalt, zone of maximum crystallisation

DENG Jie-Hong, TAN Xing-He, PAN Xiao-Hong, LI Qing-Ming, QIN Dan, ZHANG Yu, WANG Feng. Study on Freezing Property and Characteristic Quality Changes of Ginger under Different Freezing-temperatures[J]. FOOD SCIENCE, 2007, 28(1): 330-332 https://doi.org/

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Study on Freezing Property and Characteristic Quality Changes of Ginger under Different Freezing-temperatures

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