Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes |
| |
| Institution: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland |
| |
| Abstract: | The effects of multi-frequency ultrasound assisted freezing on the freezing rate, microstructure, quality properties (drip loss, firmness, total calcium content, l-ascorbic acid content and total phenol content) of potatoes were studied. The results indicated that the freezing effects of multi-frequency ultrasound was better than those of single-frequency ultrasound. Multi-frequency ultrasound could significantly increase the freezing rate and preserve the quality of frozen samples better. With increase in the number of ultrasonic frequencies, the freezing effect was more obvious. In addition, scan electron microscopy (SEM) images showed that the ice crystals formed by the multi-frequency ultrasonic treatment were fine and uniformly distributed, which caused less damage to the frozen potato samples. From the analysis of the quality attributes, the nutritional values of the samples after multi-frequency ultrasonic treatment was higher, but attention should be paid to the negative influence of the hydroxyl radical generated by the multi-frequency ultrasound. |
| |
| Keywords: | Freezing Ultrasound Multi-frequency Potato Freezing rate Quality |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
