Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root
Abstract The effects of three freezing methods, air blast freezing (ABF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UIF), on quality and microstructure of lotus roots were investigated. The parameters used to evaluate the freezing methods effect were the freezing time, color, firmness, drip loss, vitamin C and microstructure of the final frozen products. The results showed that the UIF products had several advantages in terms of the freezing time, color, firmness and drip loss over ABF and IF. No significant difference ( p  > 0.05) of vitamin C content was observed between the ABF and IF products, while significant difference ( p