State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
J Sci Food Agric. 2021 Jun;101(8):3237-3245. doi: 10.1002/jsfa.10953. Epub 2020 Dec 15.
The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied.
The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure.
The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product. © 2020 Society of Chemical Industry.
解冻过程被认为是食用冷冻食品之前的一个重要步骤。本研究旨在评估超声波解冻冷冻红萝卜的可能性，并探索超声波解冻的特点。研究了低频超声波（LFU）对空气中和水介质中冷冻红萝卜圆柱的解冻效率的影响。研究了不同解冻方式，包括空气解冻（AT）、水解冻（WT）、冷藏解冻（RT）、超声辅助水解冻（UWT）和微波解冻（MT）对萝卜样品解冻时间和质量的影响。
结果表明，LFU 辅助空气和水介质中的解冻时间显著缩短。随着 LFU 功率水平的提高，解冻时间缩短，液滴损失增加。与新鲜样品相比，解冻后的萝卜样品的硬度也显著降低。微波解冻的解冻率最高，但 MT 萝卜样品的微观结构严重受损，导致液滴损失最高，硬度和维生素 C 含量最低。与 AT、WT 和 RT 相比，UWT 可显著缩短解冻时间（P<0.05）。超声辅助水解冻对颜色和维生素 C 的保留率最高，对微观结构的破坏作用最小。
结果表明，LFU 可用于有效促进冷冻红萝卜的解冻过程，并更好地保持最终产品的颜色、维生素 C 和微观结构。 © 2020 化学工业协会。
