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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 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 19.9min 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.The authors acknowledge the financial support of Consejo Nacional de Investigaciones Cientificas y Tecnicas and Universidad Nacional de La Plata from Argentina, Erasmus Mundus Action 2-Strand 1 and EuroTango II Researcher Training Program and Ministerio de Economia y Competitividad (SPAIN) and the FEDER (project DPI2012-37466-CO3-03).Lespinard, A.; Bon CorbĂn, J.; Cárcel CarriĂłn, JA.; Benedito Fort, JJ.; Mascheroni, RH. (2015). Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms. Food and Bioprocess Technology. 8(1):41-53. https://doi.org/10.1007/s11947-014-1373-zS415381Aguirre, L., Frias, J. M., Barry-Ryan, C., & Grogan, H. (2009). Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis. Journal of Food Engineering, 91, 280–286.Anantheswaran, R. C., Sastry, S. K., Beelman, R. 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De enzymatische hydrolyse van papierafval tot suikers
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Working up a lactofermented vegetable product
The combination of lactofermentation and enzyme-treatment (Rohament-PL as endo-polygalacturonase and the mixture of Rohament-PL and Rohalase 7069 as cellulase) of sliced carrot and orange juice resulted in a homogeneous product, with pleasant organoleptic features, after 18 h fermentation period. Two ways of inoculation were applied with Lactobacillus plantarum. The addition of Rohament-PL, even at 150 mg kg-1 concentration, simultaneous inoculation with Lactobacillusplantarum (circumstances: 28 °C, 80 r.p.m. shaking) promoted the growth of lactobacilli. By 42 h fermentation time LAB count increased up to 3.2-4.8´109 cm-3. Furthermore the surface colour of the samples was more intensive (higher L-, a- and b-values) than without Lactobacillus plantarum inoculation. The application of Rohament-PL (50-100 mg kg1) resulted in a homogeneous carrot puree, the combination of Rohament-PL (150 mg kg-1) and Rohalase 7069 (150 mg kg-1) in the process gave a more fluid product, as proved by the lower specific viscosity values