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- Yang, Gongming, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.2 pp. 948-956
- ambient temperature; color; crystals; drip loss; firmness; freezing; freezing quality; frozen storage; ice; litchis; microstructure; nutrient content; shelf life; taste; texture; thawing
- ... The effects of immersion freezing (IF) followed by microwave thawing on the quality of frozen litchis were investigated after frozen storage for various time periods and compared with traditional air-blast freezing (AF). The freezing rate of IF samples was 10 times higher than that of AF samples. The average size of ice crystals in IF and AF samples was determined as: AF > 200 μm > IF. Consequentl ...