Effect of Glassy State and Liquid Nitrogen Quick Freezing on the Quality Characteristics of Blueberries
The glass transition temperature Tg’ of ‘Northcountry’ blueberries was determined according to its state diagram. Using Tg’ as the freezing end point, blueberries were frozen at −80 ℃ using an ultra-low temperature freezer (RF−80 ℃), or at −80, −100 or −120 ℃ by direct immersion in liquid nitrogen (...
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| Formato: | Artigo |
| Idioma: | Inglês |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-028.pdf |
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