福州大学：《酶学及其应用》课程教学课件（PPT讲稿）Maintenance of textural integrity in frozen, shredded vegetables

Vegetables

Vegetables

Materials & Methods Shredded vegetables LTLT pretreatment (60, 65, 70, 75C for 5, 10, 15, 30, 45 min) Blanching (100C for 2.5 min) Cooling (ice bath) Equilibrate to ambient temperature Analysis

Materials & Methods Shredded vegetables LTLT pretreatment (60, 65, 70, 75C for 5, 10, 15, 30, 45 min) Blanching (100C for 2.5 min) Cooling (ice bath) Equilibrate to ambient temperature Analysis

Thermal processing

Thermal processing