Studies on the Physics Methods for Controling Microorganisms of Deepfreeze Radish Mud

Abstract:

At high temperature,the special flavor of Raw Radish is easy to disappear or change.For this,no blanching was adopted in the pretreatment process.In this manuscript,the combination of ozone water and ultrasonic treatment instead of NaClO treatment were studied before the deep-freeze process in order to better control microorganisms of the product.In addition,the quality of the product,such as color and flavor,would be better maintained by under the new sterilization method.