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

Xu, Baoguo; Zhang, Min; Bhandari, Bhesh; Sun, Jun; Gao, Zhongxue

doi:10.1016/j.ifset.2016.04.011

Cited by 49 publications

(8 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…and 40.81.6% after sonicating for 2 min and 120 min, respectively (Figure 4). The actual ultrasound intensity employed in this work was measured by the calorimetric method as per Xu et al (2016) by recording the rise in temperature against time using a thermometer and calculated actual ultrasound intensity for the device was 0.045 Wcm -2 . This result obtained at low power US is in line with previous studies reporting the increase in lactose recovery in sonicated lactose at 20 kHz (Bund and Pandit, 2007;Dhumal et al, 2008;Patel and Murthy, 2009).…”

Section: Yieldmentioning

confidence: 99%

“…Similarly, addition of air improved the effectiveness of ultrasound treatment on the initiation of nucleation of water and sucrose solution (Hu et al, 2013). It was found that infusion of carbon dioxide in combination with low frequency ultrasound (20 kHz) treatment shortened freezing time and caused smaller ice crystal size distribution in frozen gelatin gel samples, enhancing physical properties and quality of the product (Xu et al, 2016). Xun et al (2017) reported that dissolution of carbon dioxide in supersaturated lactose solution can be employed as an additional means to influence crystal morphology and size distribution of lactose.…”

Section: Accepted Manuscript 1 Introductionmentioning

confidence: 99%

“…In recent years, externally added gas bubbles have been found to be a promising technique in the modification of crystallisation behaviour of non-dairy compounds (Ceyhan et al, 2014;Hu et al, 2013;Kleetz et al, 2016;Nalajala and Moholkar, 2011;Wohlgemuth et al, 2009;Wohlgemuth et al, 2010;Xu et al, 2016). A previous study performed on batch cooling of dodecanedioic acid in propyl acetate demonstrated that the presence of air bubbles resulted in narrower crystal size distribution because air substituted cavitation bubbles created from ultrasound (Wohlgemuth et al, 2009).…”

Section: Accepted Manuscript 1 Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Adhikari

Truong

Bansal

et al. 2018

Food and Bioproducts Processing

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Yieldmentioning

confidence: 99%

Section: Accepted Manuscript 1 Introductionmentioning

confidence: 99%

Section: Accepted Manuscript 1 Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Adhikari

Truong

Bansal

et al. 2018

Food and Bioproducts Processing

Self Cite

View full text Add to dashboard Cite

show abstract

“…Chilled (4 • C) deionized water (40 mL) was added to 10 mL of supernant to precipitate MP. Undissolved material was removed from the preparation by centrifuging at 10,000 r/min for 10 min at 4 • C. MP were frozen at −20 • C for 24 h and then placed in a freeze-drier (Zirbus, Germany) for 48 h at −50 • C. The dried samples were ground into fine powder with a mortar and pestle [20].…”

Section: Fourier Transform Infrared Spectroscopy (Ft-ir)mentioning

confidence: 99%

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

Liu

Zeng

Zhang

et al. 2020

Foods

View full text Add to dashboard Cite

This study aimed to evaluate the effect of immersion freezing (IF) at different temperatures on ice crystal formation and protein properties in fish muscle. Snakehead blocks were frozen by IF at −20, −30, and −40 °C, and conventional air freezing (AF) at −20 °C. The size of ice crystals in the frozen samples was evaluated using Image J software. Changes in protein properties were analyzed by Fourier transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). Snakehead blocks frozen using IF contained smaller ice crystals and better microstructures, especially at lower temperatures. The mean cross-sectional areas of ice crystals formed in the frozen samples were 308.8, 142.4, and 86.5 μm2 for IF treatments at −20, −30, and −40 °C, respectively, and 939.6 μm2 for the AF treatment. The FT-IR results show that protein aggregation in the frozen fish blocks was manifested by a decrease in α-helices connected to the increased random coil fraction. The DSC results show that samples prepared by IF had a higher denaturation enthalpy (∆H) and denaturation maximum temperature (Tmax) than those prepared by AF. These results confirm that IF generated a larger number of smaller ice crystals, which is conducive to food preservation.

show abstract

“…Ultrasound‐assisted freezing (UF) is an innovative technology that has received much attention in the food processing industry in recent years (Xin, Zhang, & Adhikari, 2014; Xu, Zhang, Bhandari, Sun, & Gao, 2016). Studies have shown that UF can accelerate freezing process and improve the quality of frozen foods.…”

Section: Introductionmentioning

confidence: 99%

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Sun

Zhang

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Ultrasound‐assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps (Cyprinus carpio) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF‐175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus (G'), and loss modulus (G'') caused by freezing. UF‐175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples (P < 0.05), which suggested that UF‐175 inhibited protein aggregation induced by freezing. In addition, shorter T21 and T22 relaxation times were obtained in UF‐175 sample than other frozen samples, indicating that UF‐175 reduced the mobility of immobilized and free water. Accordingly, UF‐175 sample had higher gel strength and water holding capacity than other frozen samples (P < 0.05). A denser and more uniform gel network structure was also found in UF‐175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.

show abstract

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

Cited by 49 publications

References 45 publications

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Contact Info

Product

Resources

About