Research of Controling Freezing Point of Broccoli by Using Freezing Point Regulators
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Abstract:
In this research, the effects of different freezing point regulators on broccoli freezing point were investigated. Four kinds of freezing point regulators, including glucose, vitamin C, calcium chloride and sorbitol, were used for research on the influence of freezing point of broccoli by the single factor comparison experiment method. The results indicated that calcium chloride and glucose were the better freezing point regulators. When broccoli was soaked for 30 minutes with calcium chloride content being of 3%, its’ freezing point was decreased from -0.8 ℃ to -1 ℃.
