Partager

Document IIF

Effets de la congélation assistée par ultrasons sur la vitesse de congélation et la qualité de brocoli (Brassica oleracea L. var. botrytis L.) pendant la congélation par immersion.

The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassicaoleracea L. var. botrytis L.) during immersion freezing.

Auteurs : XIN Y., ZHANG M., ADHIKARI B.

Type d'article : Article, Article de la RIF

Résumé

The application of ultrasound during immersion freezing of broccoli was studied and particular attention was given to the effects on freezing time, microstructure, firmness and drip loss of broccoli. Broccoli florets were immersion frozen in an ultrasound-assisted freezer at two frequencies and four different power levels. The results showed that the total freezing time and times required for pre-cooling, phase change and sub-cooling stages of broccoli were significantly reduced by the application of ultrasound-assisted freezing (UAF) at 150 (30 kHz) or 175 W (20 kHz) power level and with judicious combination of process parameters (exposure time, ultrasound irradiation temperature and pulse mode). The microstructure and the firmness of broccoli tissue were better preserved and the drip loss was significantly reduced by the application of optimized UAF compared to the normal immersion freezing. These findings indicate that there is a great potential of UAF in immersion freezing of food.

Documents disponibles

Format PDF

Pages : 82-91

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassicaoleracea L. var. botrytis L.) during immersion freezing.
  • Identifiant de la fiche : 30011082
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 41
  • Date d'édition : 05/2014

Liens


Voir d'autres articles du même numéro (20)
Voir la source

Indexation