Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish

Xu, Bao-guo, Zhang, Min, Bhandari, Bhesh, Cheng, Xin-feng and Sun, Jincai (2015) Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish. Food and Bioprocess Technology, 8 6: 1366-1376. doi:10.1007/s11947-015-1496-x


Author Xu, Bao-guo
Zhang, Min
Bhandari, Bhesh
Cheng, Xin-feng
Sun, Jincai
Title Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish
Journal name Food and Bioprocess Technology   Check publisher's open access policy
ISSN 1935-5149
1935-5130
Publication date 2015-06-01
Year available 2015
Sub-type Article (original research)
DOI 10.1007/s11947-015-1496-x
Open Access Status
Volume 8
Issue 6
Start page 1366
End page 1376
Total pages 11
Place of publication New York NY United States
Publisher Springer New York
Collection year 2016
Language eng
Abstract The microstructures, quality attributes (drip loss, firmness, sensory evaluation, and calcium content), and water distributions of ultrasound immersion frozen red radish (wrapped or unwrapped) were investigated. The results showed that ultrasonic treatment can significantly (p < 0.05) decrease the freezing time and better preserve the quality of frozen radish samples. In addition, ultrasound immersion frozen radish samples had smaller pore size and less destructive effect on microstructures from the scan electron microscopy (SEM) analysis. Wrapped radish had significantly (p < 0.05) lower calcium content, indicating that wrapped treatment was able to effectively prevent the solute uptake from the coolant to the radish samples. The water distributions of unwrapped samples were more uniform from the pseudocolor images of magnetic resonance imaging (MRI). Low-field nuclear magnetic resonance (LF-NMR) relaxation measurements showed that the vacuole water decreased, while the relative cytoplasm and intercellular space water increased under ultrasonic and unwrapped treatment.
Keyword Wrapped
Ultrasound
Immersion freezing
Quality
NMR
MRI
Red radish
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
 
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