Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

被引：55

作者：

Zhu, Zhiwei ^{[1
,2
,3
]}

Chen, Zhubing ^{[1
,2
,3
]}

Zhou, Qianyun ^{[1
,2
,3
]}

Sun, Da-Wen ^{[1
,2
,3
,4
]}

Chen, Haiyang ^{[5
]}

Zhao, Yongjun ^{[6
]}

Zhou, Wenqing ^{[7
]}

Li, Xianguang ^{[8
]}

Pan, Hongzhun ^{[8
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China

[2] South China Univ Technol, Guangzhou Higher Educ Mega Ctr, Acad Contemporary Food Engn, Guangzhou 510006, Guangdong, Peoples R China

[3] Guangzhou Higher Educ Mega Ctr, Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou 510006, Guangdong, Peoples R China

[4] Natl Univ Ireland, Univ Coll Dublin, Agr & Food Sci Ctr, FRCFT, Dublin 4, Ireland

[5] Shenzhen Dejieli Refrigerat Technol Co Ltd, Gongming St, Shenzhen 518106, Peoples R China

[6] Chengdu Rodbol Machinery Equipment Co Ltd, Chengdu 611730, Sichuan, Peoples R China

[7] Foshan Suk Precis Machinery Co Ltd, Foshan 528226, Peoples R China

[8] Guangzhou Yuelian Fisheries Refrigerat Engn Co Lt, Guangzhou 511490, Guangdong, Peoples R China

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2018年 / 11卷 / 09期

基金：

国家重点研发计划;

关键词：

Ultrasound attenuation; Freezing time; Microstructure; Drip loss; Firmness; Plant tissue; MOISTURE TRANSFER CHARACTERISTICS; COOKED BEEF PRODUCT; POWER ULTRASOUND; SECONDARY NUCLEATION; ISOTHERM EQUATIONS; ICE CRYSTALS; FOOD MODEL; FROZEN; TEMPERATURE; PARAMETERS;

D O I：

10.1007/s11947-018-2103-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Voids, filled with air, in plant tissues, can attenuate ultrasound, resulting in weakening the effectiveness of ultrasound during immersion freezing. The effect of voids on ultrasound-assisted immersion freezing (UF) in selected plant tissues, apple, radish, and potato was investigated in the present study. The freezing time and quality attributes of firmness, drip loss, total calcium content, and total phenolic content were investigated in apple, radish, and potato samples treated by normal immersion freezing (IF) and UF. The results showed that the more the percentage voids in the plant tissues, the lower the effectiveness of the ultrasound treatment. The total freezing time reduction (%) due to UF was a power function of the volume of voids (%): y = 0.018x (-1.057) (R (2) = 0.994). Ultrasound at 0.62 W/cm(2) (28 kHz) resulted in the best firmness and lowest drip loss in potato, while no significant (p > 0.05) differences in quality attributes were observed between IF and UF in apple samples. These findings indicated that UF was more effective in freezing fruit or vegetables with a highly dense structure.

引用

页码：1615 / 1626

页数：12

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