Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60–90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage was modeled and coupled to a heat transfer model for conventional (CB) and ult...

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Autores principales: Lespinard, Alejandro Rafael, Bon, José, Cárcel, Juan A., Benedito, José, Mascheroni, Rodolfo Horacio
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Química
Mushroom
Blanching
Ultrasound
Shrinkage
Quality parameters
Polyphenoloxidase
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/123959
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-123959
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Mushroom
Blanching
Ultrasound
Shrinkage
Quality parameters
Polyphenoloxidase
spellingShingle Ciencias Exactas
Química
Mushroom
Blanching
Ultrasound
Shrinkage
Quality parameters
Polyphenoloxidase
Lespinard, Alejandro Rafael
Bon, José
Cárcel, Juan A.
Benedito, José
Mascheroni, Rodolfo Horacio
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
topic_facet Ciencias Exactas
Química
Mushroom
Blanching
Ultrasound
Shrinkage
Quality parameters
Polyphenoloxidase
description The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60–90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage was modeled and coupled to a heat transfer model for conventional (CB) and ultrasonic-assisted blanching (UB). Cooking value and the integrated residual enzymatic activity were obtained through predicted temperatures and related to the hardness and color variations of mushrooms, respectively. The application of ultrasound led to an increase of shrinkage and heat transfer rates, being this increase more intense at low process temperatures. Consequently, processing time was decreased (30.7–46.0 %) and a reduction in hardness (25.2–40.8 %) and lightness (13.8–16.8 %) losses were obtained. The best retention of hardness was obtained by the UB at 60 °C, while to maintain the lightness it was the CB and UB at 90 °C. For enhancing both quality parameters simultaneously, a combined treatment (CT), which consisted of a CB 0.5 min at 90 °C and then an UB 19.9 min at 60 °C, was designed. In this manner, compared with the conventional treatment at 60 °C, reductions of 39.1, 27.2, and 65.5 % for the process time, hardness and lightness losses were achieved, respectively. These results suggest that the CT could be considered as an interesting alternative to CB in order to reduce the processing time and improve the overall quality of blanched mushrooms.
format Articulo
Articulo
author Lespinard, Alejandro Rafael
Bon, José
Cárcel, Juan A.
Benedito, José
Mascheroni, Rodolfo Horacio
author_facet Lespinard, Alejandro Rafael
Bon, José
Cárcel, Juan A.
Benedito, José
Mascheroni, Rodolfo Horacio
author_sort Lespinard, Alejandro Rafael
title Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
title_short Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
title_full Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
title_fullStr Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
title_full_unstemmed Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
title_sort effect of ultrasonic-assisted blanching on size variation, heat transfer, and quality parameters of mushrooms
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/123959
work_keys_str_mv AT lespinardalejandrorafael effectofultrasonicassistedblanchingonsizevariationheattransferandqualityparametersofmushrooms
AT bonjose effectofultrasonicassistedblanchingonsizevariationheattransferandqualityparametersofmushrooms
AT carceljuana effectofultrasonicassistedblanchingonsizevariationheattransferandqualityparametersofmushrooms
AT beneditojose effectofultrasonicassistedblanchingonsizevariationheattransferandqualityparametersofmushrooms
AT mascheronirodolfohoracio effectofultrasonicassistedblanchingonsizevariationheattransferandqualityparametersofmushrooms
bdutipo_str Repositorios
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