Effect Of Low Frequency Electromagnetic Field And Freezing-Thawing On The Quality Of Milk Tofu And Lactone Tofu

In this study,low-temperature electromagnetic fields combined with freeze-thaw temperature were used to test milk tofu and lactone tofu,and to explore whether the low-frequency electrostatic field has a positive effect in food freezing and thawing,details as follows:The temperature range was determined by single factor experiments on milk tofu and lactone tofu with electric field participation and no freezing temperature and thawing temperature.L₉（3³）orthogonal test results of milk tofu and lactone tofu with freezing temperature,thawing temperature and low frequency electromagnetic field show that the optimal process parameters of milk tofu storage at low temperature are:storage under electric field freezing and electric field thawing,freezing temperature The temperature is-70℃ and the thawing temperature is 5℃.Under this condition,the quality of frozen milk tofu is better.The optimal process parameters for the low temperature storage of lactone tofu are:freezing temperature of-50℃ under the condition of electric field freezing and electric field thawing,freezing temperature 0℃ or freezing temperature-60℃,thawing temperature 10℃ under two modes of freezing storage The quality of lactone tofu is better.The low-frequency electromagnetic field has the effect of reducing water loss during the freeze-thaw process,reducing the damage degree of the low temperature of the freezing process on the texture of milk tofu and lactone tofu,and inhibiting the growth of microorganisms to a certain extent.