The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue |
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Authors: | Artur Wiktor Magdalena SledzMalgorzata Nowacka Katarzyna RybakDorota Witrowa-Rajchert |
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Affiliation: | Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland |
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Abstract: | Ultrasound (US) treatment is considered to be one of the most promising non-thermal technology used in the food processing. The food-related applications of this technique are linked to the analytical and technological purposes. The ultrasound waves in the food can cause the formation of micro-channels due to the systematic and alternating compression and decompression of the material (so called “sponge effect”). Additionally, in liquids the ultrasound application can cause the cavitation which can modify the food properties as well. Hence, due to its mechanism, the ultrasound treatment can also improve the extraction of pigments, aromas or antioxidants from the food matrices. |
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Keywords: | Ultrasound Apple Polyphenols Antioxidant activity Electrical conductivity Color |
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