Vacuum precooling has been used as a rapid cooling method for pea sprou. Vacuum precooling of pea sprous were carried on at precooling end-temperature of 2°C, with the un-vacuum precooling as control. The effect of various physiological and biochemical properties of pea sprous under different processing was studied. The results showed that vacuum precooling could inhibite the increase in respiration intensity and corase fiber, slow down the decrease in ascorbic acid and chlorophyll. The vacuum cooling treatment can extend the shelf life of the pea sprous.
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