Xin Ying, Zhang Min, Adhikari Benu
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Ultrason Sonochem. 2014 Sep;21(5):1728-35. doi: 10.1016/j.ultsonch.2014.03.017. Epub 2014 Apr 3.
The aim of this study was to research the ultrasound-assisted freezing (UAF) of broccoli.
CaCl2 solution was used as freezing medium. The comparative advantage of using UAF over normal freezing on the freezing time, cell-wall bound calcium to total calcium ratio, textural properties, color, drip loss and L-ascorbic acid contents was evaluated.
The application of UAF at selected acoustic intensity with a range of 0.250-0.412 W/cm(2) decreased the freezing time and the loss of cell-wall bound calcium content. Compared to normal freezing, the values of textural properties, color, L-ascorbic acid content were better preserved and the drip loss was significantly minimized by the application of UAF. However, when outside that range of acoustic intensity, the quality of the ultrasound-assisted frozen broccoli was inferior compared to that of the normally frozen samples.
Selected the appropriate acoustic intensity was very important for the application of UAF.
本研究旨在探究西兰花的超声辅助冷冻（UAF）。
使用氯化钙溶液作为冷冻介质。评估了超声辅助冷冻相较于常规冷冻在冷冻时间、细胞壁结合钙与总钙比率、质地特性、颜色、滴水损失和L-抗坏血酸含量方面的比较优势。
在0.250 - 0.412 W/cm(2)范围内选定的声强下应用超声辅助冷冻可缩短冷冻时间并减少细胞壁结合钙含量的损失。与常规冷冻相比，超声辅助冷冻在质地特性、颜色、L-抗坏血酸含量方面能更好地保持，且通过应用超声辅助冷冻显著减少了滴水损失。然而，当声强超出该范围时，超声辅助冷冻西兰花的品质相较于常规冷冻样品较差。
选择合适的声强对超声辅助冷冻的应用非常重要。
