Cold Preserving Technology in Foods

慧聪暖通与舒适家居网 2007-08-23 18:59 来源：慧聪空调制冷网

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本场研讨会主讲嘉宾之一

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8月23日下午1：00-5：30，主题为"Cold Preserving Technology in Foods"在北京国际会议中心303会议室召开。

演讲内容摘要：

The changes of four nutrients including Vitamin C,chlorophyll,reducing sugar and protein,and oneenzyme (catalase) activity of quick frozen green peas during the frozen storage at -6,℃ -12 and ℃ -18 for 13days,23days,33days,43days w ℃ ere determined respectively. The results showed that the contents of Vitamin C and reducing sugar in quick frozen green peas decreased gradually at three frozen storage temperature during frozen storage. The higher the temperature and the longer the time kept,the more the Vitamin C and reducing sugar lost. The chlorophyll content of quick frozen green peas almost unchanged at -12 and ℃ -18 . The chlorophyll content decreased in the ℃ earlier stage and then accumulated at -6 . The protein content of quick frozen green peas increased ℃ in the earlier stage and then decreased during frozen storage. The catalase activity of green peas lost about 90% after the blanching treatment and then did not change obviously during the whole frozen

storage.

第22届国际制冷大会于2007年8月21日在北京国际会议中心隆重召开，会议为来自世界各地的科学家和工程师提供一个互相交流和分享各自成功经验的机会，以使制冷技术在今后几十年保持持续快速的发展。