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Document IIF

Effet de la congélation par immersion avec l'aide des ultrasons sur des propriétés physicochimiques sélectionnées des champignons.

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.

Auteurs : ISLAM N., ZHANG M., ADHIKARI B., et al.

Type d'article : Article, Article de la RIF

Résumé

The application of power ultrasound during immersion freezing significantly (P < 0.05) affected freezing rate of mushrooms. Ultrasound at 0.39 W cm-2 (20 kHz) reduced nucleation time by 24%, 53% and 34% in Lentinulaedodes, Agaricusbisporus and Pleurotuseryngii respectively. Drip losses during the thawing process were found to be 10% less compared to control samples. Whiteness index increased when ultrasound intensity was higher than 0.27 W cm-2 (20 kHz) in L. edodes and P. eryngii whereas, ultrasound at 0.39 W cm-2 (20 kHz) showed the highest chroma value with lower yellowness and browning indices. Ultrasound at 0.39 W cm-2 (20 kHz) resulted in the highest textural hardness values in all the three mushroom varieties. Polyphenol oxidase and peroxidase enzyme activities were also significantly (P < 0.05) reduced with the increase in ultrasound power during ultrasound-assisted freezing (UAF). These results indicated that UAF can be a suitable technology for industrial freezing of mushroom.

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Format PDF

Pages : 121-133

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.
  • Identifiant de la fiche : 30011512
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 42
  • Date d'édition : 06/2014

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