Microscopic experimental study on the influence of different cooling rates on the structure of apple cells

Authors

ZHANG Zhe, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
WU Qiao-yan, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
CHEN Jia-nan, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
XU Yao, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
JI Hong-wei, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China

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.

Publication Date

10-16-2022

First Page

152

Last Page

157

DOI

10.13652/j.spjx.1003.5788.2022.90106

Recommended Citation

Zhe, ZHANG; Qiao-yan, WU; Jia-nan, CHEN; Yao, XU; and Hong-wei, JI (2022) "Microscopic experimental study on the influence of different cooling rates on the structure of apple cells," Food and Machinery: Vol. 38: Iss. 8, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2022.90106
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/27

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