Preservation of spinach by isochoric (constant volume) freezing,International Journal of Food Science & Technology

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Preservation of spinach by isochoric (constant volume) freezing
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-13 , DOI: 10.1111/ijfs.14463
Cristina Bilbao‐Sainz ₁ , Amanda G. J. Sinrod ₁ , Lan Dao ₁ , Gary Takeoka ₁ , Tina Williams ₂ , Delilah Wood ₂ , David F. Bridges ₃ , Matthew J. Powell‐Palm ₄ , Gideon Ukpai ₄ , Bor‐Sen Chiou ₂ , Vivian C. H. Wu ₃ , Boris Rubinsky ₄ , Tara McHugh ₁

Affiliation

Efforts are currently directed towards improving the quality of vegetables after freezing and thawing. One of the methods under investigation is isochoric freezing. In this study, we evaluated isochoric freezing for preserving the quality of baby‐leaf spinach. We compared the properties of thawed spinach frozen to −4°C in an isochoric system with those of fresh spinach, thawed spinach frozen to −4°C in an isobaric system and thawed spinach that were commercially frozen. Spinach leaves frozen under isobaric conditions lost mass and thickness, making them softer and translucent. They also lost much of their nutrient content. In comparison, isochoric freezing maintained cell integrity and turgidity. Thawed leaves remained crunchy with characteristics similar to fresh leaves. Isochoric freezing also preserved nutritional content better than isobaric freezing, although significant nutrient losses still occurred.

中文翻译：

通过等容（恒定体积）冷冻保存菠菜

目前，人们致力于改善冷冻和解冻后蔬菜的质量。研究中的方法之一是等速冷冻。在这项研究中，我们评估了等速冷冻以保持婴儿菠菜的质量。我们将等渗体系中冷冻至-4°C的融化菠菜与新鲜菠菜，等压体系中融化至-4°C的融化菠菜以及商业化冷冻的融化菠菜的性能进行了比较。在等压条件下冷冻的菠菜叶失去质量和厚度，使其变得更柔软和半透明。他们也失去了很多营养成分。相比之下，等速冷冻保持细胞完整性和延展性。解冻后的叶子仍然松脆，具有与新鲜叶子相似的特性。

更新日期：2019-12-13

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