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

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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2021-06, Vol.101 (8), p.3237-3245
Main Authors: Xu, Baoguo, Chen, Jianan, Yuan, Jun, Azam, SM Roknul, Zhang, Min
Format: Article
Language:English
Subjects:
Ascorbic acid
Color
Firmness
Food consumption
Frozen food
Frozen foods
Melting
Microstructure
microwave
Quality management
Radishes
Refrigeration
scanning electron microscopy
Thawing
Ultrasonic imaging
Ultrasound
Vitamin C
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Summary: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 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10953