A METHOD FOR IMPROVEMENT OF DEFROSTING QUALITY OF FAST FROZEN FRUIT AND VEGETABLE USING LOW FREQUENCY ULTRASONIC WAVE

摘要

A method for improvement of defrosting quality of fast frozen fruit and vegetable using low frequency ultrasonic wave, characterized in utilizing ultrasonic wave assistant freezing in the fast freezing process of fruit and vegetable which comprises picking out, cleaning, cutting, scalding the fruit and vegetable material as well as inactivation of enzyme, cooling, freezing and ultrasonic wave assistant freezing and packaging.