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Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels

文献类型： 外文期刊

作者： Cheng, Lina 1 ; Wu, Weijun 1 ; Li, Jinghao 1 ; Lin, Xian 1 ; Wen, Jing 1 ; Peng, Jian 1 ; Yu, Yuanshan 1 ; Zhu, Jieli 1 ; Xiao, Gengsheng 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

2.Zhongkai Univ Agr & Engn, Coll Food Sci & Technol, Guangzhou 510631, Peoples R China

关键词： chestnut kernels; heat transfer medium; heat transfer rate; freezing characteristics; cell structure

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 7 期

页码：

收录情况： SCI

摘要： This paper compared the effects of air and nitrogen on the freezing characteristics, color, and cell structures of chestnut kernels at different rates of heat transfer and adopted liquid nitrogen spray quick-freezing (NF-40 ?/-60 ?/-80 ?/-100 ?) and still air freezing (AF(-20 ?/-40 ?)) as the freezing methods. The ratio of heat transfer coefficients in N-2 groups was two times as high as those in air groups, and NF-100 ? and NF-80 ? showed better freezing characteristics, good protection for cytoskeletons, and the color was similar to those of the fresh group. Taking both Multivariate Analysis of Variance (Principal Components Analysis and Cluster Analysis) and economic factors, NF-80 ? can be used as a suitable method for chestnut kernel freezing. When the ambient freezing temperature was lower than T-g, both NF and AF treatment groups presented poor quality. The rate and medium of heat transfer jointly influenced the freezing characteristics and quality. The former had a greater effect than the latter, however.

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