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http://dx.doi.org/10.3746/jkfn.2014.43.7.1055

Physicochemical Characterization and Changes in Nutritional Composition of Onions Depending on Type of Freezing Process  

Jang, Min-Young (Dept. of Bioindustrial Technologies, Konkuk University)
Jo, Yeon-Ji (Dept. of Bioindustrial Technologies, Konkuk University)
Hwang, In-Guk (National Academy of Agricultural Science, Rural Development Administration)
Yoo, Seon-Mi (National Academy of Agricultural Science, Rural Development Administration)
Choi, Mi-Jung (Dept. of Bioresources and Food Science, Konkuk University)
Min, Sang-Gi (Dept. of Bioindustrial Technologies, Konkuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.7, 2014 , pp. 1055-1061 More about this Journal
Abstract
Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.
Keywords
onion; individual quick freezing; microwave thawing; freezing rate;
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Times Cited By KSCI : 13  (Citation Analysis)
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