论文部分内容阅读
一、蔬菜速冻保鲜原理蔬菜含有多种维生素、碱性矿物质、碳水化合物、蛋白质等营养成份。特别是“维持生命要素”的维生素C含量之多和普通为其他食品所不及,因此,蔬菜是人们每天不可缺少的主要副食品。从物理状态分析,蔬菜是由固体、液体及溶解在溶液中的气体所组成。其中水的含量占65～96％。游离水又占总水量的70～80％,它的结冰点大体在-0. 5～-3℃之间。而其余被大分子吸附着的结合水,则难于结冰,有时其冰点低于-40℃。
First, the principle of frozen vegetables fresh vegetables contain a variety of vitamins, alkaline minerals, carbohydrates, protein and other nutrients. In particular, vitamin C, which is “essential to the maintenance of life,” is as high as other common foods and therefore vegetables are indispensable daily staple foods. From the physical state analysis, vegetables are composed of solid, liquid and gas dissolved in solution. Water content of 65% to 96%. Free water and the total amount of water accounted for 70 to 80%, its freezing point generally between -0. 5 ~ -3 ℃. While the remaining bound water adsorbed by macromolecules, it is difficult to freeze, sometimes freezing point below -40 ℃.