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Microscopic experimental study on the influence of different cooling rates on the structure of apple cells
- Source :
- Shipin yu jixie, Vol 38, Iss 8, Pp 152-157 (2022)
- Publication Year :
- 2022
- Publisher :
- The Editorial Office of Food and Machinery, 2022.
-
Abstract
- Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling rate, and the change trend was the same. Conclusion: The optimum cooling rate of apple cells was 10 ℃/min.
Details
- Language :
- English, Chinese
- ISSN :
- 10035788
- Volume :
- 38
- Issue :
- 8
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin yu jixie
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.f7936f861cc4876b5607f6fba67fcac
- Document Type :
- article
- Full Text :
- https://doi.org/10.13652/j.spjx.1003.5788.2022.90106