The Application Study of Ultrasonic-Ozone Combined Treatments in Quick-Frozen Broccoli

Abstract:

The blanching pretreatment could destroy tissue largely and cause a large number of water-soluble nutrient loss,so the quality of quick-frozen vegetable decreased greatly.The effect of ozone water and ultrasound on broccoli were investigated in this paper.The rigidity after thawing,peroxidase activity,nutrient content and sensory evaluation,the important indexes of product quality,were determined.Peroxidase enzymes can be inactivated greatly and the quality would be better maintained when a new synergy method,combination ozone water and ultrosound,was applied as pretreatment before quick-frozen broccoli.