{"title":"冷冻速率和贮存时间对改良型和家用冷冻机冷冻草莓品质参数的影响","authors":"Murat Yanat, T. Baysal","doi":"10.31895/HCPTBN.13.3-4.9","DOIUrl":null,"url":null,"abstract":"Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this research. The freezer section of the domestic refrigerator was used for slow freezing. Besides that, a modified freezer cabinet which capable of blowing air at a speed of 1.2 m/s at -30°C designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy,Turkey) was used for quick freezing. In the quick freezing chamber inside the refrigerator, the samples were provided to be frozen with a higher freezing speed than the static freezing unit of the refrigerator. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Slow and quick frozen samples were stored at −25°C for 4 months. Drip loss, total phenolic content, ascorbic acid content and total monomeric anthocyanin content of samples\nwere significantly different after freezing and during storage time. It\nhas been determined that higher freezing rate is essential for the better preservation of bioactive compounds of the strawberries. Freezing\nshould be done at an appropriate freezing rate to preserve the cell structure and the nutritional content of strawberries.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"25 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer\",\"authors\":\"Murat Yanat, T. Baysal\",\"doi\":\"10.31895/HCPTBN.13.3-4.9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this research. The freezer section of the domestic refrigerator was used for slow freezing. Besides that, a modified freezer cabinet which capable of blowing air at a speed of 1.2 m/s at -30°C designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy,Turkey) was used for quick freezing. In the quick freezing chamber inside the refrigerator, the samples were provided to be frozen with a higher freezing speed than the static freezing unit of the refrigerator. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Slow and quick frozen samples were stored at −25°C for 4 months. Drip loss, total phenolic content, ascorbic acid content and total monomeric anthocyanin content of samples\\nwere significantly different after freezing and during storage time. It\\nhas been determined that higher freezing rate is essential for the better preservation of bioactive compounds of the strawberries. Freezing\\nshould be done at an appropriate freezing rate to preserve the cell structure and the nutritional content of strawberries.\",\"PeriodicalId\":151907,\"journal\":{\"name\":\"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam\",\"volume\":\"25 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31895/HCPTBN.13.3-4.9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31895/HCPTBN.13.3-4.9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 7
摘要
冷冻速率和贮存时间是影响食品在冷冻过程中生物活性物质损失的最重要的参数。为此,本研究考察了草莓在不同冷冻介质下的品质及保存时间对样品的影响。采用家用冰箱的冷冻段进行慢速冷冻。此外,采用Bosch und Siemens Hausgerate GmbH (Çerkezköy,土耳其)设计和生产的在-30°C下以1.2 m/s的速度吹气的改进型冷冻柜进行速冻。在冰箱内的速冻室内,提供比冰箱静态冷冻单元更高的冷冻速度。根据实验得到的冷却曲线确定冻结时间和冻结速率。慢速和速冻样品在- 25°C下保存4个月。样品的滴漏损失、总酚含量、抗坏血酸含量和总单体花青素含量在冷冻后和贮存期间均有显著差异。研究表明,较高的冷冻速率对草莓生物活性成分的保存有重要作用。冷冻应以适当的冷冻速度进行,以保存草莓的细胞结构和营养成分。
Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer
Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this research. The freezer section of the domestic refrigerator was used for slow freezing. Besides that, a modified freezer cabinet which capable of blowing air at a speed of 1.2 m/s at -30°C designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy,Turkey) was used for quick freezing. In the quick freezing chamber inside the refrigerator, the samples were provided to be frozen with a higher freezing speed than the static freezing unit of the refrigerator. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Slow and quick frozen samples were stored at −25°C for 4 months. Drip loss, total phenolic content, ascorbic acid content and total monomeric anthocyanin content of samples
were significantly different after freezing and during storage time. It
has been determined that higher freezing rate is essential for the better preservation of bioactive compounds of the strawberries. Freezing
should be done at an appropriate freezing rate to preserve the cell structure and the nutritional content of strawberries.