Ultrasound-assisted method for thawing mango pulp with still water

An ultrasonic-assisted, mango pulp technology is applied in the fields of fruit and vegetable preservation, food preservation, and food science. It can solve the problems of expensive high-pressure thawing equipment, overheating, and accelerated product quality changes, and achieve shortened thawing time, reduced thawing time, and equipment. low cost effect

Inactive Publication Date: 2019-04-09
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microwave thawing will cause local overheating, which may accelerate the quality change of the product, and microwave thawing is not suitable for products packaged in metal, and many products in the factory, including mango pulp, are packaged in metal cans
In addition, high-pressure thawing equipment is more expensive

Method used

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  • Ultrasound-assisted method for thawing mango pulp with still water
  • Ultrasound-assisted method for thawing mango pulp with still water
  • Ultrasound-assisted method for thawing mango pulp with still water

Examples

Experimental program
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Effect test

Embodiment Construction

[0009] Experiment 1: Thawing time

[0010] During the thawing process, the temperature of the geometric center of the sample is recorded every 30 seconds by the wireless temperature detector until the temperature reaches 0°C, the sample is considered to be completely melted, and the temperature at the central point of the sample rises from -18°C to 0°C as the thawing time. The effect of different ultrasonic temperature and power on the thawing time is shown in figure 1 .

[0011] The results showed that the ultrasonic thawing time was shortened by 51-73% at 25°C compared with 4°C; when the temperature rose to 45°C, the ultrasonic thawing time was reduced by 2.9-30.0% compared with 25°C. Therefore, considering economy and efficiency, it is more appropriate to choose 25°C.

[0012] Experiment 2: Sensory Evaluation

[0013] Eight samples thawed at 4, 25°C, 0, 0.025, 0.074, 0.123W / mL were given to the sensory evaluation team members for evaluation. The color, smell, texture a...

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Abstract

The invention discloses an ultrasound-assisted method for thawing mango pulp with still water. The method comprises steps as follows: continuous type ultrasound with sound intensity of 0.074 W/mL is utilized for thawing under the condition of thermostatic water bath at 25 DEG C. By applying bath ultrasound to thawing of the mango pulp, thawing time is shortened, sensory quality and nutritional quality of the mango pulp are not damaged, and one effective method is provided for thawing of the mango pulp. Temperature and power of ultrasound thawing are optimized and improved, thawing rate and thenutritional quality of the mango pulp are increased, and the sensory quality of the mango pulp is not damaged; the method is simple to operate, low in equipment cost and suitable for the mango pulp with various sizes and shapes, and has quite high practicability.

Description

technical field [0001] The invention relates to a novel technique for thawing mango pulp, in particular to a method for thawing mango pulp in static water assisted by ultrasound. Background technique [0002] Mangoes are grown in more than 100 countries in the tropics and subtropics. Because mango is rich in bioactive substances, such as carotenoids and polyphenols, it has the effect of preventing various diseases, such as cerebrovascular diseases, Parkinson's syndrome, neuropathic pain and so on. However, since fresh mangoes are highly seasonal and difficult to store, they are usually processed into mango pulp for preservation. If mango pulp is stored at room temperature, it will lead to furan production, ascorbic acid degradation and furfural formation. Therefore, in industrial production, after sterilizing and filling, mango pulp is usually frozen to prolong the shelf life, so as to maintain the sensory and nutritional quality. Mango pulp needs to be thawed before seco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/045
CPCA23B7/045
Inventor 刘东红刘懿陈舒航张婷婷丁甜
Owner ZHEJIANG UNIV
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