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Effects of Heat Treatment and Freezing Treatment on Storage of Chestnut

Youlin Zhang

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Abstract

This experiment studied the effects of different heat treatments and freezing treatments on physiological indexes and quality of storage.The results showed that the better way of heat treatments was at 60 ℃ for 60 min and the freshness index was up to 92% after 200 days'storage.The better way of freezing treatments was at-2℃ for 36 h and the freshness index was still 94% after 200 days′ storage.The products might attain the level of organic food by heat treatment or freezing treatment.

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What this paper is about

This experiment studied the effects of different heat treatments and freezing treatments on physiological indexes and quality of storage.The results showed that the better way of heat treatments was at 60 ℃ for 60 min and the freshness index was up to 92% after 200 days'storage.The better way of freezing treatments was at-2℃ for 36 h and the freshness index was still 94% after 200 days′ storage.The products might attain the level of organic food by heat treatment or freezing treatment.

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Available abstract

This experiment studied the effects of different heat treatments and freezing treatments on physiological indexes and quality of storage.The results showed that the better way of heat treatments was at 60 ℃ for 60 min and the freshness index was up to 92% after 200 days'storage.The better way of freezing treatments was at-2℃ for 36 h and the freshness index was still 94% after 200 days′ storage.The products might attain the level of organic food by heat treatment or freezing treatment.

Key concepts: Chemistry, Food science, Cold storage, Horticulture, Biology

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Effects of Heat Treatment and Freezing Treatment on Storage of Chestnut — Research Paper | ScholarLens