Journal
ULTRASONICS SONOCHEMISTRY
Volume 60, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2019.104733
Keywords
Freezing; Ultrasound; Multi-frequency; Potato; Freezing rate; Quality
Categories
Funding
- Key R&D Program of Ningxia Hui Autonomous Region [20181BCF01001]
- National Key R&D Program of China [2017YFD0400404]
- Agricultural Development and Rural Work of Guangdong Province [2018LM2170, 2018LM2171, 2017LM4173]
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2019KJ145]
- Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
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The effects of multi-frequency ultrasound assisted freezing on the freezing rate, microstructure, quality properties (drip loss, firmness, total calcium content, L-ascorbic acid content and total phenol content) of potatoes were studied. The results indicated that the freezing effects of multi-frequency ultrasound was better than those of single-frequency ultrasound. Multi-frequency ultrasound could significantly increase the freezing rate and preserve the quality of frozen samples better. With increase in the number of ultrasonic frequencies, the freezing effect was more obvious. In addition, scan electron microscopy (SEM) images showed that the ice crystals formed by the multi-frequency ultrasonic treatment were fine and uniformly distributed, which caused less damage to the frozen potato samples. From the analysis of the quality attributes, the nutritional values of the samples after multi-frequency ultrasonic treatment was higher, but attention should be paid to the negative influence of the hydroxyl radical generated by the multi-frequency ultrasound.
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