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Xin-feng Cheng,Min Zhang,Benu Adhikari 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
The effects of different freezing and thawingmethods on the physicochemical indices and nutritive valueof edamame [Glycine max (L.) Merrill] were investigated. Air-blast freezing had less of an impact on the drip loss,color, chlorophyll and ascorbic acid contents, and texturalhardness of frozen shelled edamames. Ultrasound-assistedthawing significantly (p<0.05) shortened thawing time,compared to water immersion thawing. Ultrasound-assistedthawing at a 900 W power level showed the best retentionof ascorbic acid and chlorophyll, and original hardness,and minimized the drip loss of thawed samples. Ultrasonicassisted thawing at a power level of 1,200 W caused themost pronounced loss of ascorbic acid. A combination offast air-blast freezing and ultrasound-assisted thawing at apower level of 900 W most effectively retained ascorbicacid and chlorophyll, minimized drip loss, and maintainedthe textural hardness of shelled edamame samples.