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《Journal of Northeast Agricultural University》 2004-05
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Study on storage of bean by controlled freezing-point technique

GUO Li 1 ,CHENG Jian-jun 1 ,MA Ying 2 ,ZHAO Chang-xin 1 ,TIAN Shu-quan 1(1. Food College, Northeast Agricultural University , Harbin Heilongjiang 150030, PRC;2. Harbin Institute of Technology , Harbin Heilongjiang 150086, PRC )  
This paper has studied the character of bean when they were stored at room temperature,at freezing-point temperature,and especially packaged with plastic film after treated with freezing-point regulator respectively.It also discussed the changes of soluble solid,total sugar,acid content,respiration intensity and electric conductance,and analyzed the causes of the various changes and mutual relationship.The result shows that shelf-life can prolong15days at freeze-point temperature than at room temperature.D-sorbitol is the better freezing-point regulator,and plastic film can effectively restrain the loss of sugar and water in the process of stor-ing.
【Fund】: 黑龙江省青年基金计划项目(Q00C017)
【CateGory Index】: S643
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