Wang Bixiang, Jia Yuanlong, Li Yue, Jiao Xuan, He Yang, Wen Liankui, Wang Zhitong
Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Food Chem X. 2024 Nov 10;24:101991. doi: 10.1016/j.fochx.2024.101991. eCollection 2024 Dec 30.
The preprocessing stage is crucial in vegetable processing, significantly influencing the final product's quality. This study investigates the effects of various pre-pre-treatment methods, including cutting, blanching, osmotic, and ultrasound-assisted osmotic treatment, on the quality characteristics, water migration, and microstructure of white radish. The results showed that osmosis and ultrasound-assisted osmosis has the least effect on the total color difference (ΔE) and the greatest water loss (WL) ( < 0.05); blanching has the least effect on the hardness and eutectic points ( < 0.05); and the blanching-ultrasound-assisted osmosis has the greatest solid gain ( < 0.05). The increase of WL led to a decrease in hardness (-0.82). By analyzing the quality characteristics of different pre-treatment methods, contributing to the development of suitable pre-treatment methods for different products and optimization pre-treatments according to requirements. The mechanism of quality characteristics of pre-treatments on products is the future research direction.
预处理阶段在蔬菜加工中至关重要，对最终产品的质量有重大影响。本研究调查了包括切割、热烫、渗透和超声辅助渗透处理在内的各种预处理方法对白萝卜的品质特性、水分迁移和微观结构的影响。结果表明，渗透和超声辅助渗透对总色差（ΔE）的影响最小，水分损失（WL）最大（<0.05）；热烫对硬度和共晶点的影响最小（<0.05）；热烫-超声辅助渗透的固形物增加最大（<0.05）。WL的增加导致硬度降低（-0.82）。通过分析不同预处理方法的品质特性，有助于为不同产品开发合适的预处理方法，并根据要求优化预处理。预处理对产品品质特性的作用机制是未来的研究方向。
