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- 저자 : Konrad W. Nowak (검색결과 1 건)
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The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries
Konrad W. Nowak,Magdalena Zielinska,Katarzyna M. Waszkielis 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The aim of the study was to investigate the effectof ultrasound treatment and freezing/thawing on thephysical properties of blueberries (Vaccinium corymbosumL.). Fruits were subjected to ultrasound treatment,mechanical freezing/thawing, and freezing/thawing withsubsequent ultrasound treatment. Moisture, density,porosity, hardness, springiness, cohesiveness, chewiness,gumminess, and color of blueberries were analyzed. Ultrasound treatment and freezing/thawing significantlydecreased particle density and increased porosity of blueberries(p\0.05). Ultrasound treatment and freezing/thawing produced significantly softer, less chewy andgummy berries in relation to control sample (p\0.05). Alltechniques induced considerable changes in the color ofblueberries. The results indicates that ultrasound treatmentperformed after freezing/thawing, didn’t exert any effect onthe fruits in relation to freezing/thawing alone (p[0.05);however, it is an interesting technique for processing freshblueberries and an alternative to freezing/thawing, whenthe preservation of product quality is a priority or whenrapid textural damage is required before diffusionprocesses.
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