METHOD FOR EVALUATING QUALITY OF FROZEN VEGETABLE AFTER THAWING

摘要

To enable digitization and facilitate matching with result of sensory evaluation, in a method for evaluating the quality of a frozen vegetable after thawing.SOLUTION: A method for evaluating the quality of a frozen vegetable after thawing includes: a step of calculating a rupture stress and a rupture strain of a vegetable after thawing; a step of calculating a Young's modulus from the rupture stress and the rupture strain; and a step of evaluating the quality of the vegetable after thawing on the basis of the Young's modulus.SELECTED DRAWING: None