组织预脱气后结合超声辅助冷冻对萝卜冷冻效率和品质特性的影响。
Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig.
出版信息
Ultrason Sonochem. 2020 Oct;67:105162. doi: 10.1016/j.ultsonch.2020.105162. Epub 2020 May 5.
The rapid freezing technique for porous foods using tissue pre-degassing followed by ultrasound-assisted freezing (UF) was developed, and its effects on quality attributes of radishes including tissue air volume, hardness, total calcium contents, bonded calcium contents, retention rates of bonded calcium and microstructures were investigated. To evaluate the freezing efficiency, parameters including total freezing time, phase transition time, and the increases of freezing rate and phase transition rate were determined. Besides, multivariate statistical analyses including principal component analysis (PCA) and hierarchical cluster analysis (HCA) were performed to visualize and further analyze the quality differences of radishes under different treatments. Results suggested that decreasing tissue air volumes can significantly shorten the phase transition time of UF. Samples treated by pre-degassing for 5 min at -0.09 MPa followed by UF (D-UF) showed the freezing rate and phase transition rate increased by 28.8% and 29.8%, respectively, as compared with the same pre-degassed samples frozen by immersion freezing (D-IF). Retention rates of bonded calcium positively correlated with the sample hardness, announcing the importance of bonded calcium maintenance during radish freezing. Both PCA and HCA indicated that D-UF endowed radishes with quality attributes more similar to the fresh ones, which was further verified by microstructure analysis, showing remarkably alleviated plasma membrane puncture, cell separation and deformation in D-UF samples. The current study proved that the technique of tissue pre-degassing followed by UF could effectively improve the freezing efficiency and quality attributes of frozen radishes, and thus have great potentials in rapid freezing of porous foods.
采用组织预脱气后超声辅助冷冻（UF）的多孔食品快速冷冻技术得到了发展，并研究了其对萝卜品质特性的影响，包括组织空气体积、硬度、总钙含量、结合钙含量、结合钙保留率和微观结构。为了评估冷冻效率，确定了总冷冻时间、相变时间以及冷冻速率和相变速率的增加等参数。此外，还进行了多元统计分析，包括主成分分析（PCA）和层次聚类分析（HCA），以可视化和进一步分析不同处理下萝卜的质量差异。结果表明，降低组织空气体积可以显著缩短 UF 的相变时间。与相同的预脱气样品通过浸渍冷冻（D-IF）冷冻相比，在-0.09 MPa 下预脱气 5 分钟后进行 UF（D-UF）处理的样品的冷冻速率和相变速率分别提高了 28.8%和 29.8%。结合钙保留率与样品硬度呈正相关，表明在萝卜冷冻过程中保持结合钙的重要性。PCA 和 HCA 均表明，D-UF 赋予萝卜的品质特性与新鲜萝卜更相似，这通过微观结构分析得到进一步验证，表明 D-UF 样品中的质膜穿孔、细胞分离和变形明显减轻。本研究证明，组织预脱气后 UF 的技术可以有效提高冷冻萝卜的冷冻效率和品质特性，因此在多孔食品的快速冷冻中具有很大的潜力。
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