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 Corbín, J.; Cárcel Carrión, JA.; Benedito Fort, JJ.; Mascheroni, RH. (2015). 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Multi-messenger observations of a binary neutron star merger

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Hepatitis E Virus Genotype 1 Cases Imported to Portugal from India, 2016

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New designs for MRI contrast agents

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The amazon dense gnss meteorological network a new approach for examining water vapor and deep convection interactions in the tropics

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The amazon dense gnss meteorological network a new approach for examining water vapor and deep convection interactions in the tropics

The Amazon Dense Global Navigational Satellite System (GNSS) Meteorological Network ((ADGMN) provides high spatiotemporal resolution, all-weather precipitable water vapor for studying the evolution of continental tropical and sea-breeze convective regimes of Amazonia. The ADGMN campaign consisted of two experiments: a 6-week campaign in and around Belem, which coincided with the Cloud Processes of the Main Precipitation Systems in Brazil: A Contribution to Cloud-Resolving Modeling and to the Global Precipitation Measurement (CHUVA) and a 1-yr campaign in and around Manaus. The Belem network was composed of 15 GNSS/meteorological stations that provided high-frequency (5 min) PWV data as well as surface meteorological variables For the 6-week duration of the Belem experiment, days were categorized as convective (22 days) or nonconvective (19 days) based solely on a minimum cloud-top temperature of 240 K or below over the central portion of the network and a report of precipitation at at least one site during the afternoon or evening. The Manaus network commenced in April 2011 with 12 GNSS meteorological stations. Local circulations in Manaus driven by anthropogenic deforestation have, in particular, received attention