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dc.contributor.author
Lespinard, Alejandro Rafael
dc.contributor.author
Bon, José
dc.contributor.author
Cárcel, Juan A.
dc.contributor.author
Benedito, José
dc.contributor.author
Mascheroni, Rodolfo Horacio
dc.date.available
2018-02-28T18:43:00Z
dc.date.issued
2015-01
dc.identifier.citation
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; Springer; Food and Bioprocess Technology; 8; 1; 1-2015; 41-53
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/37428
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Blanching
dc.subject
Mushroom
dc.subject
Polyphenoloxidase
dc.subject
Quality Parameters
dc.subject
Shrinkage
dc.subject
Ultrasound
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-02-28T14:28:54Z
dc.identifier.eissn
1935-5149
dc.journal.volume
8
dc.journal.number
1
dc.journal.pagination
41-53
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Lespinard, Alejandro Rafael. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Bon, José. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Cárcel, Juan A.. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Benedito, José. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-014-1373-z
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1373-z


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