Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Xu, Bao-guo, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Gao, Zhongxue (2016) Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science and Emerging Technologies, 35 194-203. doi:10.1016/j.ifset.2016.04.011


Author Xu, Bao-guo
Zhang, Min
Bhandari, Bhesh
Sun, Jincai
Gao, Zhongxue
Title Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process
Formatted title
Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process
Journal name Innovative Food Science and Emerging Technologies   Check publisher's open access policy
ISSN 1466-8564
Publication date 2016-06
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.ifset.2016.04.011
Open Access Status Not Open Access
Volume 35
Start page 194
End page 203
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Collection year 2017
Language eng
Formatted abstract
In this study, influence of infusion of CO2 (ICO) in a model solid food system (gelatin gel) was investigated during low-frequency ultrasound (LFU) assisted immersion freezing process. Low-frequency ultrasound will cause a rapid gas bubble formation in the CO2 infused food matrix enhancing the ice crystal nucleation. The freezing time, ice crystal size distribution and physico-chemical properties in the treated sample were investigated by Confocal Laser Scanning microscopy (CLSM), low-field NMR (LF-NMR), SEM, DSC, FTIR and TPA. The results indicated that infused CO2 can significantly (p < 0.05) decrease the freezing time and ice crystal size. The freeze-thawed samples subjected to combined ICO and LFU treatment had significantly (p < 0.05) lower water loss and higher gel strength and texture properties than the sample with LFU treatment only. LF-NMR study demonstrated that the combined treatment also influenced the water mobility and distribution of freeze-thawed samples. Compared to control sample, secondary structure of gelatin proteins of all the frozen samples changed significantly, α-helix decreased, while β-sheet and random coil increased.

Industrial relevance: The existence of CO2 in the samples promoted the crystallization of ice in solid food model during ultrasound assisted freezing process. Thus, the infusion of CO2 will have promising application in freezing of real foods (such as fruits and vegetables, dough, and fish).
Keyword Freezing
Infused CO2
Physico-chemical
Solid food model
Ultrasound
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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