Effect of cooling rate and super-chilling temperature on ice crystal characteristic, cell structure, and physicochemical quality of super-chilled fresh-cut celery.
Abstract The influence of cooling rates (using different immersion temperatures of –35 °C, –45 °C, and –55 °C) and super-chilling temperatures (–1.5 °C and –3.0 °C) on the ice crystal state, cell structure, and physicochemical quality of super-chilled fresh-cut celery was investigated. Results showed that the average freezing temperature of celery was –0.48 ± 0.08 °C. Tissues super-chilled to –1.5 °C at –55 °C presented numerous tiny ice crystals with a uniform distribution outside and inside cells and well-maintained structures. The retention of texture attributes, the contents of total polyphenols, total flavonoids, and soluble solid, and the scavenging ability of DPPH· were significantly (P