期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 59, 期 1, 页码 130-137出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.05.062
关键词
Ultrasound; Modeling; Diffusivity; Texture; Microscopy
资金
- Spanish Ministerio de Economia y Competitividad [DPI2013-37466-C03-03]
- European Regional Development Found (ERDF)
- FPI [2009-02]
The search for an alternative means of reconstituting dried and salted products prior to consumption is of relevance for the food industry. New techniques should speed up the process while causing minimum impact on product quality. Thereby, the aim of this work was to evaluate both the effect of high-intensity ultrasound application on the desalting kinetics of cod, as well as the changes in its textural and microstructural properties. Moisture and NaCl transport was studied separately by taking the diffusion theory into account. The evolution in the swelling and hardness of cod during desalting was determined and modeled by assuming first-order kinetics. A microstructural analysis of raw salted and desalted cod was also carried out by means of light microscopy and SEM techniques. Ultrasound application significantly (p < 0.05) affected both moisture and NaCl transport and the increase in both effective diffusivities (from 24% to 103%) was linked to the acoustic pressure applied. The desalting process induced the swelling and the softening of the cod tissue, both of which are phenomena that are intensified by ultrasound application. From the microstructural observations, it was shown that the application of high-intensity ultrasound modified the cod structure, e.g. the increase in the fiber width. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据