The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue

Wiktor, Artur; Śledź, M.; Nowacka, Małgorzata; Rybak, Katarzyna; Witrowa‐Rajchert, Dorota

doi:10.1016/j.apacoust.2015.05.001

Cited by 77 publications

(66 citation statements)

References 48 publications

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“…The L* values of the fresh (untreated) sweet potato were the values obtained at 0 min. Wiktor et al (2016) also discovered lower L* value of apple tissue treated with contact ultrasound compared to that of control (untreated). However, they had higher L* value (brighter colour) than fresh sweet potato.…”

Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 80%

“…The average h°value of the untreated sample was 66.24°a nd that of the UD, OD and UOD ranged from 64.49 to 71.9°, 63.41 to 72.62°and 54.68 to 61.39°, respectively. Wiktor et al (2016) similarly reported that the hue values of apple samples treated with ultrasound by immersion were either unchanged or higher compared to the untreated sample. 10, samples pretreated by UOD at 30-min pretreatment time were significantly lower (P < 0.05) than the untreated sample, while samples pretreated by UD at 45-min pretreatment time were significantly higher (P < 0.05) than the untreated sample.…”

Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 93%

“…This may be attributed to the degradation of colour as a result of ultrasonic cavitation which brought about temperature as high as 5000 K and pressure of 500 MPa at microscale (Tiwari et al, 2009). Wiktor et al (2016) observed that apple samples treated in ultrasound for 30 min showed the highest change in the total colour difference DE. Wiktor et al (2016) observed that apple samples treated in ultrasound for 30 min showed the highest change in the total colour difference DE.…”

Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 99%

See 2 more Smart Citations

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Oladejo

Zhou

et al. 2017

Int J of Food Sci Tech

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The moisture and solute diffusivities, texture and colour of sweet potato pretreated in distilled water with ultrasound (UD), osmotic dehydration without ultrasound (OD) and osmotic dehydration with ultrasound (UOD) were investigated to determine the effects of ultrasound on osmodehydrated sweet potato. The moisture and solute diffusivities of all the pretreatments ranged from 2.89 to 4.95 × 10−10 and 1.17 to 1.67 × 10−10 m2 s−1, respectively. The moisture diffusivity of samples treated in UOD was significantly (P < 0.05) higher than that of OD and UD by 30.82% and 41.62%, respectively. Compared to the fresh sample, the firmness of samples treated in OD and UOD was reduced by 83.53% and 92.47%, respectively. UD increased the brightness (L*) and reduced the redness (a*) of sweet potato, while UOD enhanced the yellowness (b*) and chroma (C*) of sweet potato. The sweet potato samples treated in UOD had the highest total colour difference (ΔE).

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Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 80%

Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 93%

Section: Effect Of Ultrasound Treatments On the Colour Of Osmodehydramentioning

confidence: 99%

See 1 more Smart Citation

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Oladejo

Zhou

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The use of ultrasound energy in enhancing the enzyme hydrolysis of proteins is a well known technique [14,15] because it is attributed to mechanical and thermal effects enacted by cavitation, which can result in enhanced mass transfer, increased contact frequency between substrate and enzyme and so on [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing

Zou

Ding

Feng

et al. 2016

Ultrasonics Sonochemistry

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The present work investigated the enzymolysis kinetics, thermodynamics and model of porcine cerebral protein (PCP) which was pretreated by single-frequency countercurrent and pulsed ultrasound. The kinetic constants for ultrasonic pretreated and traditional enzymolysis have been determined. Results showed that the value of KM in ultrasonic PCP (UPCP) enzymolysis decreased by 9% over that in the traditional enzymolysis. The values of reaction rate constant (k) for UPCP enzymolysis increased by 207%, 121%, 62%, and 45% at 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased activation energy (Ea), change in enthalpy (ΔH) and entropy (ΔS) by 76%, 82% and 31% in PCP, respectively. However, ultrasound had little change in Gibbs free energy (ΔG) value in the temperature range of 293-323 K. Therefore, a general kinetic equation for the enzymolysis model of UPCP by a simple empirical equation was suggested. The experimental values fits with the enzymolysis kinetic model with a low average relative error (4%) confirmed that the kinetic model was accurate to reflect the enzymolysis process. The positive effect of single-frequency countercurrent and pulsed ultrasound in this study and application of the kinetic model may be useful for the release of bioactive peptides from meat processing by-products.

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“…The final values were calculated as an average of nine measures. Moreover, the hue angle (h ) and the total colour differences (DE) were calculated with equations (4) and (5), respectively (Radoj cin et al, 2015;Wiktor, Sledz, Nowacka, Rybak, & Witrowa-Rajchert, 2016):…”

Section: Colourmentioning

confidence: 99%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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a b s t r a c tCranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions -61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.

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The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue

Cited by 77 publications

References 48 publications

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

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