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dc.contributor.authorAlvares Amaral, Rivia
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.authorBenedetti, Benedito Carlo
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorBachelli, Mara Lígia
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2015-05-22T12:03:14Z
dc.date.created2014-08-17
dc.date.issued2014-08-17
dc.identifier.citationAlvares Amaral, R. [et al.]. Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage. "Food Engineering Reviews", 17 Agost 2014.
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/2117/28009
dc.description.abstractIn the industry of fresh-cut potatoes, controlling browning and delaying the loss of texture are important factors to obtain a high-quality product. The use of ultrasound can avoid these undesirable phenomena due to its power to inactivate enzymes by breaking the cell membranes because the cavitation activities and formation of free radicals. For this purpose, this study aimed to evaluate the effect of different times of contact of ultrasound (40 kHz, 200 W for 1, 5 and 10 min) on quality parameters (browning, firmness and total starch content) of fresh-cut potatoes during the product shelf life (12 days; 3 ± 1 C) and cell microstructure. Ultrasound was applied to asterix strips (rectangular, 10 9 10 mm). Results showed that the time of sonication and storage affected significantly to the pH of the samples. Treated samples for 5 and 10 min presented the lower values of pH. No color degradation was noticed immediately after the application of treatments (Hue and Chroma). However, a slight decrease in Hue angle of fresh-cut potatoes during storage has been observed. The use of 5 min of sonication inhibited 50 % of polyphenol oxidase (PPO) activity for the first 4 days of storage. Samples submitted to 5 and 10 min of ultrasound also had maintained more uniform firmness after frying during storage time. However, the longest time of immersion (10 min) caused damage in the potato cells.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshCold storage
dc.subject.otherBrowning
dc.subject.otherPPO
dc.subject.otherFried potatoes
dc.subject.otherMinimal processing
dc.titleEffect of ultrasound on quality of fresh-cut potatoes during refrigerated storage
dc.typeArticle
dc.subject.lemacPatates fregides
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.contributor.groupUniversitat Politècnica de Catalunya. PV - Patologia Vegetal
dc.identifier.doi10.1007/s12393-014-9091-x
dc.rights.accessRestricted access - publisher's policy
drac.iddocument15415295
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
upcommons.citation.authorAlvares Amaral, R.; Pujola, M.; Benedetti, B. C.; Achaerandio, I.; Bachelli, M.L.B.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameFood Engineering Reviews


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution-NonCommercial-NoDerivs 3.0 Spain