Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Food Processing, Iranian Academic Center for Education Culture and Research, Mashhad, Iran.
J Food Sci. 2020 May;85(5):1479-1488. doi: 10.1111/1750-3841.15117.
The technique for order performance by similarity to ideal solution (TOPSIS) method was used to select the optimum point of power and time of ultrasound and baking temperature of eggless cake production. The effect of ultrasound power and baking time on the mass-transfer parameters such as moisture diffusion and the activation energy was assessed. The sonication treatment increased the viscosity of the eggless cake batter (25% in consistency coefficient and 24% in apparent viscosity). The minimum batter density was observed at 60% intensity for 30 or 60 s of sonication (1.0253 and 1.027 g/cm ). This condition also increased the eggless cake volume and springiness. In contrast, the crumb fractal dimension, hardness, gumminess, cohesiveness, and chewiness of the eggless cake decreased (1.65, 29, 39, 39, and 33%, respectively). The moisture diffusion during baking at 160, 180, and 200 °C and different ultrasound intensities were studied. The baking temperature of 200 °C and the intensity of 60% had the maximum effect on increasing the moisture diffusivity. Arrhenius equation showed the activation energy varied from 21.38 to 22.95 kJ/mol. The optimum quality of the eggless cake resulted from a combination of 60% intensity and 60 s of sonication and the baking temperature of 180 °C. PRACTICAL APPLICATION: Some vegetarians do not consume eggs and egg-based products; therefore it is important to produce egg-free food options. Also, considering that eggs are one of the most expensive raw materials in the production of various types of cakes and have a low shelf-life, in this study, the effects of sonication on the quality characteristics of an eggless cake has been studied.
采用逼近理想解排序法（TOPSIS）选择超声功率和时间及无蛋蛋糕生产烘焙温度的最佳点。评估了超声功率和烘焙时间对水分扩散等传质参数和活化能的影响。超声处理增加了无蛋蛋糕面糊的黏度（稠度系数增加 25%，表观黏度增加 24%）。在 60%强度下超声 30 或 60 s（分别为 1.0253 和 1.027 g/cm ）时，面糊密度最小。这种条件还增加了无蛋蛋糕的体积和弹性。相比之下，无蛋蛋糕的比容、硬度、胶黏性、黏附性和咀嚼性降低（分别为 1.65%、29%、39%、39%和 33%）。研究了在 160、180 和 200°C 及不同超声强度下烘烤过程中的水分扩散。在 200°C 的烘焙温度和 60%的强度下，水分扩散系数增加的效果最大。阿仑尼乌斯方程表明，活化能从 21.38 到 22.95 kJ/mol 不等。无蛋蛋糕的最佳品质来自于 60%的强度和 60 s 的超声处理以及 180°C 的烘焙温度相结合。实用意义：一些素食者不食用鸡蛋和含蛋产品；因此，生产无蛋食品是很重要的。另外，考虑到鸡蛋是生产各种类型蛋糕的最昂贵的原料之一，且保质期短，在本研究中，研究了超声对无蛋蛋糕品质特性的影响。
