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Xian M, Bi J, Hu L, Xie Y, Zhao Y, Jin X. Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties. J Texture Stud 2024; 55:e12830. [PMID: 38581175 DOI: 10.1111/jtxs.12830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 04/08/2024]
Abstract
Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches.
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Affiliation(s)
- Meilin Xian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lina Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yitong Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yinuo Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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2
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi. Foods 2022; 11:foods11192934. [PMID: 36230009 PMCID: PMC9564286 DOI: 10.3390/foods11192934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/25/2022] Open
Abstract
Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P. litchi were examined, and the underlying mechanisms were discussed. For investigations, we used one variety of litchi (‘Feizixiao’), dipping it in different concentrations of Ag-NP solution after harvesting. Meanwhile, we treated P. litchi with different concentrations of Ag-NP solution. According to the data analysis, litchi treated with 400 μg/mL Ag-NPs and stored at 4 °C had the highest health rate and the lowest browning index among all the samples. In the same trend, treatment with 400 μg/mL Ag-NPs produced the best results for anthocyanin content, total soluble solids content, and titratable acidity content. Additionally, according to the results of the inhibition test, 800 μg/mL Ag-NP solution had a 94.97% inhibition rate against P. litchi. Within 2–10 h following exposure to 400 μg/mL Ag-NP solution, the contents of superoxide dismutase, peroxidase, and catalase in P. litchi gradually increased and peaked, followed by a gradual decline. At this time, the integrity of the cell membrane of P. litchi could be broken by Ag-NP solution, and the sporangia showed deformed germ tubes and abnormal shapes. Taken together, these results suggested that Ag-NP treatment inhibited respiration and P. litchi activity, which might attenuate litchi pericarp browning and prolong the shelf life of litchi. Accordingly, Ag-NPs could be used as an effective antistaling agent in litchi fruit and as an ecofriendly fungicide for the post-harvest control of litchi downy blight. This study provides new insights into the application of Ag-NP as an antistaling agent for fruit storage and as an ecofriendly fungicide.
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Peng Y, Zhao J, Wen X, Ni Y. The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango. Foods 2022; 11:foods11071048. [PMID: 35407135 PMCID: PMC8998026 DOI: 10.3390/foods11071048] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
| | - Jinhong Zhao
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
- Correspondence:
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
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Hajji W, Bellagha S, Allaf K. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00297-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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A Guide for Ex Vivo Handling and Storage of Stool Samples Intended for Fecal Microbiota Transplantation. Sci Rep 2019; 9:8897. [PMID: 31222022 PMCID: PMC6586871 DOI: 10.1038/s41598-019-45173-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 05/24/2019] [Indexed: 12/13/2022] Open
Abstract
Owing to the growing recognition of the gut microbiota as a main partner of human health, we are expecting that the number of indications for fecal microbiota transplantation (FMT) will increase. Thus, there is an urgent need for standardization of the entire process of fecal transplant production. This study provides a complete standardized procedure to prepare and store live and ready-to-use transplants that meet the standard requirements of good practices to applied use in pharmaceutical industry. We show that, if time before transformation to transplants would exceed 24 hours, fresh samples should not be exposed to temperatures above 20 °C, and refrigeration at 4 °C can be a safe solution. Oxygen-free atmosphere was not necessary and simply removing air above collected samples was sufficient to preserve viability. Transplants prepared in maltodextrin-trehalose solutions, stored in a -80 °C standard freezer and then rapidly thawed at 37 °C, retained the best revivification potential as proven by 16S rRNA profiles, metabolomic fingerprints, and flow cytometry assays over a 3-month observation period. Maltodextrin-trehalose containing cryoprotectants were also efficient in preserving viability of lyophilized transplants, either in their crude or purified form, an option that can be attractive for fecal transplant biobanking and oral formulation.
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Fan X, Liu B, Cao J, Jiang W, Guo F, Zhang C, Nie X, Gong H. Dehydrofreezing of peach: Blanching, D-sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach. J Food Biochem 2019; 43:e12830. [PMID: 31353742 DOI: 10.1111/jfbc.12830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 11/30/2022]
Abstract
Peach slices were blanched (BL), vacuum infiltrated with D-sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low-maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. PRACTICAL APPLICATIONS: We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D-sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of -20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.
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Affiliation(s)
- Xinguang Fan
- College of Food Engineering, Ludong University, Yantai, PR China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
| | - Bangdi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fengjun Guo
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Changfeng Zhang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Xiaobao Nie
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, PR China
| | - Hansheng Gong
- College of Food Engineering, Ludong University, Yantai, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
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8
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Liu B, Fan X, Shu C, Zhang W, Jiang W. Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Bangdi Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Xinguang Fan
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Chang Shu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Wanli Zhang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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10
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Santacatalina J, Soriano J, Cárcel J, Garcia-Perez J. Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zhao JH, Liu F, Pang XL, Xiao HW, Wen X, Ni YY. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica
L.). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13113] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Fang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xue-Li Pang
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No.17 Qinghua East Road Beijing 100083 China
| | - Xin Wen
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
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13
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Ando Y, Maeda Y, Mizutani K, Wakatsuki N, Hagiwara S, Nabetani H. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Watanabe T, Orikasa T, Shono H, Koide S, Ando Y, Shiina T, Tagawa A. The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Ben Haj Said L, Bellagha S, Allaf K. Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1619-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Miraei Ashtiani SH, Golzarian MR, Baradaran Motie J, Emadi B, Nikoo Jamal N, Mohammadinezhad H. Effect of Loading Position and Storage Duration on the Textural Properties of Eggplant. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1045515] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1475-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Xin Y, Zhang M, Adhikari B. Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.). ULTRASONICS SONOCHEMISTRY 2014; 21:1728-1735. [PMID: 24746509 DOI: 10.1016/j.ultsonch.2014.03.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Revised: 03/16/2014] [Accepted: 03/17/2014] [Indexed: 06/03/2023]
Abstract
OBJECTIVE The aim of this study was to research the ultrasound-assisted freezing (UAF) of broccoli. METHODS CaCl2 solution was used as freezing medium. The comparative advantage of using UAF over normal freezing on the freezing time, cell-wall bound calcium to total calcium ratio, textural properties, color, drip loss and L-ascorbic acid contents was evaluated. RESULTS The application of UAF at selected acoustic intensity with a range of 0.250-0.412 W/cm(2) decreased the freezing time and the loss of cell-wall bound calcium content. Compared to normal freezing, the values of textural properties, color, L-ascorbic acid content were better preserved and the drip loss was significantly minimized by the application of UAF. However, when outside that range of acoustic intensity, the quality of the ultrasound-assisted frozen broccoli was inferior compared to that of the normally frozen samples. CONCLUSIONS Selected the appropriate acoustic intensity was very important for the application of UAF.
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Affiliation(s)
- Ying Xin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Health Sciences, University of Ballarat, Mount Helen, Victoria 3353, Australia
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Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1355-1] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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24
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Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1231-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Zhao JH, Hu R, Xiao HW, Yang Y, Liu F, Gan ZL, Ni YY. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12388] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jin-Hong Zhao
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Rui Hu
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194, No.17 Qinghua East Road Beijing 100083 China
| | - Yang Yang
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Fang Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Zhi-Lin Gan
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
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Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M. Mathematical modeling of eggplant drying: Shrinkage effect. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.07.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ando H, Kajiwara K, Oshita S, Suzuki T. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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