Research on Quick Freezing Technology of Sword Bean (<i>Canavalia gladiate</i>)

Abstract

Freezing technology has an important impact on the quality of quick frozen vegetables. In this study, followed blanching at 96.5 °C for 1.03 min, the effects of quick freezing of sword bean (Canavalia gladiate) on its quality were studied to optimize the quick freezing procedure. Electron microscope scanning was used to observe the microstructure, and maximum compressive strength and contents of vitamin C and chlorophyll were detected as well after quick freezing. The results showed that it was the optimized procedure to quick freeze sword bean was at-40 °C for 6.3 min, by which sword bean kept the best quality close to its fresh counterpart.