3.3. Effect of different freezing conditions on the color
Fig. 4 shows the chromatic change of the surface of radish cylinders subjected to SF, IF and different UAF processes. Compared to the fresh samples, L*, a* and b* values of the products with different freezing processes were all decreased. Analyzing the L* values, no significant differences (p > 0.05) were found among those products frozen by immersion freezing with/without ultrasound irradiation. However, compared to products of SF, products of IF and UAF exhibited significantly higher L* values. After thawing, a* values of SF products was significantly lower than that of IF and UAF products, which might be the result of bigger crystal formation, more disrupted cell walls and drip loss.
3.3. Effect of different freezing conditions on the colorFig. 4 shows the chromatic change of the surface of radish cylinders subjected to SF, IF and different UAF processes. Compared to the fresh samples, L*, a* and b* values of the products with different freezing processes were all decreased. Analyzing the L* values, no significant differences (p > 0.05) were found among those products frozen by immersion freezing with/without ultrasound irradiation. However, compared to products of SF, products of IF and UAF exhibited significantly higher L* values. After thawing, a* values of SF products was significantly lower than that of IF and UAF products, which might be the result of bigger crystal formation, more disrupted cell walls and drip loss.
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