Study on freezing characteristics and quick-frozen quality change of fresh peanuts

doi:10.14088/j.cnki.issn0439-8114.2022.23.026

Abstract

Abstract: The freezing characteristics of fresh peanuts at-25 ℃,-30 ℃ and -35 ℃, and the effects of quick freezing on the color difference, texture, sucrose content and moisture content of fresh peanuts were studied, which provided the theoretical basis and the technical support for determining the quick-freezing technology of fresh peanuts. The results showed that, the freezing point of fresh peanut was -1.5 ℃. When the quick-frozen temperature was below -30 ℃, the quick-frozen requirement of fresh peanuts could be met. When the fresh peanut was frozen at -35 ℃ for 0.5 h, the a* value and ΔE value of fresh peanuts were higher, the color of the peanut could be kept better under this condition, and the hardness, crispness and chewiness of the peanut reached the best at -35 ℃ for 0.5 h. There was a significant negative correlation between sucrose content and water content, the lower the quick-freezing temperature was, the less water content was. On the whole, freezing at -35 ℃ for 0.5 h could be used as the quick-freezing condition of fresh peanuts.

Key words: fresh peanuts, freezing characteristic, chromatic aberration, texture, content of sucrose

CLC Number:

S565.2

LIU Xue-ping, HUANG Li, WANG Liang, GUO Yan-ping, ZHAO Li, ZHAO Xiao-dong, WANG Peng, LIU Ling-xiao, CUI Xiao-mei. Study on freezing characteristics and quick-frozen quality change of fresh peanuts[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(23): 132-135.

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