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

被引：0
作者：
Zhiwei Zhu
Zhubing Chen
Qianyun Zhou
Da-Wen Sun
Haiyang Chen
Yongjun Zhao
Wenqing Zhou
Xianguang Li
Hongzhun Pan
机构：
[1] South China University of Technology,School of Food Science and Engineering
[2] South China University of Technology,Academy of Contemporary Food Engineering
[3] Guangzhou Higher Education Mega Center,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods
[4] Guangzhou Higher Education Mega Centre,Food Refrigeration and Computerized Food Technology (FRCFT)
[5] Agriculture and Food Science Centre,undefined
[6] University College Dublin,undefined
[7] National University of Ireland,undefined
[8] Shenzhen Dejieli Refrigeration Technology Co.,undefined
[9] Ltd.,undefined
[10] Chengdu Rodbol Machinery Equipment Co.,undefined
[11] Ltd.,undefined
[12] Foshan Suk Precision Machinery Co.,undefined
[13] Ltd.,undefined
[14] Guangzhou Yuelian Fisheries Refrigeration Engineering Co.,undefined
[15] Ltd.,undefined
来源：
Food and Bioprocess Technology | 2018年 / 11卷
关键词：
Ultrasound attenuation; Freezing time; Microstructure; Drip loss; Firmness; Plant tissue;
D O I：
暂无
中图分类号：
学科分类号：
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 (R2 = 0.994). Ultrasound at 0.62 W/cm2 (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.
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页码：1615 / 1626
页数：11
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