Effect of Immersion Freezing on Texture of Huangguan Pear

In order to explore the effect of immersion freezing on fruit texture, Huangguan pear was used as the test material, and different immersion freezing temperature (−20, −40 ℃) and immersion solution (single 30% calcium chloride impregnation solution, 30% calcium chloride+4% trehalose+0.05% polylysine...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Xiaomin ZHANG, Rui NIAN, Ya WANG, Xuefeng XIONG, Kaiyan YOU, Danshi ZHU, Guocang ZHAO, Wei LI, Xuehui CAO
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-05-01
Subjects:	huangguan pear immersion freezing texture microstructure
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060272