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Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

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Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

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dc.contributor.author Lespinard, A.R es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Mascheroni, Rodolfo H. es_ES
dc.date.accessioned 2016-12-14T14:02:47Z
dc.date.available 2016-12-14T14:02:47Z
dc.date.issued 2015-01
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/75202
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 19.9min 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. es_ES
dc.description.sponsorship 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). en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Mushroom es_ES
dc.subject Blanching es_ES
dc.subject Ultrasound es_ES
dc.subject Shrinkage es_ES
dc.subject Quality parameters es_ES
dc.subject Polyphenoloxidase es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-014-1373-z
dc.relation.projectID info:eu-repo/grantAgreement/EC/Erasmus+/204562-EM-1-2011-1-ES-ERA MUNDUS-EMA21/EU//EuroTANGO II/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-03/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Lespinard, A.; Bon Corbín, J.; Cárcel Carrión, 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-z es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-014-1373-z es_ES
dc.description.upvformatpinicio 41 es_ES
dc.description.upvformatpfin 53 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 307068 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder European Commission es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Erasmus+ es_ES
dc.contributor.funder Universidad Nacional de La Plata, Argentina es_ES
dc.contributor.funder Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina es_ES
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