Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

Abstract

BACKGROUND:The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied.RESULTS: The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure. CONCLUSION:The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product.

The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango

“…This was expected because the air had lower heat conductivity and specific heat than water. Similar results were also found on frozen red radish [ 30 ] and frozen strawberries [ 25 ]. When microwave thawing was performed with 100 W, the thawing time was approximately 3 min.…”

“…During the thawing process, the interior ice crystals of frozen food would stepwise transfer to the water. Certain amounts of water may be absorbed and held by the cells, while the left part of the unabsorbed water would exude from the cells, causing liquid loss [ 30 ]. Both water and water-soluble materials that leaked from cells during the thawing process were included in the drip loss [ 42 ].…”

Impact of ultrasonication applications on color profile of foods

“…A US-assisted water thawing process was also applied to red radishes [190] . It was indicated that the low-frequency US was an efficient method to ease the thawing process and maintain the product's structure, vitamin C, and color.…”

Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review

“…The frequency of the former ranges over 1 MHz, which is mainly used for food non-destructive testing, quality evaluation, and process control to ensure the quality and safety of food. The frequency of the latter ranges from 18 to 100 kHz, which is mainly used in food processing, such as extraction [46] , enzymolysis of protein [11] , modification of starch [14] , sterilization [47] , inactivation of enzymes [48] , washing [49] , [50] , osmotic dehydration [13] , freezing [51] , [52] and thawing [53] .…”