Please use this identifier to cite or link to this item:
|Title:||Effect of power ultrasound pretreatment on edamame prior to freeze drying|
|Citation:||Xu, H.S., Zhang, M., Duan, X., Mujumdar, A., Sun, J. (2009). Effect of power ultrasound pretreatment on edamame prior to freeze drying. Drying Technology 27 (2) : 186-193. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930802603342|
|Abstract:||Immersion freezing with the aid of power ultrasound prior to freeze drying of edamame was investigated. The effect of power ultrasound on the freezing rate was influenced by ultrasonic power, exposure time to ultrasound field, and the pulse duration of the ultrasound that was applied. The higher the ultrasound power and the longer the exposure time, the stronger the ultrasonication effect on edamame was. However, the ultrasound power, ultrasound intermittency, and exposure time need to be chosen with consideration of the thermal effect of ultrasound. Response surface methodology (RSM) was adopted for optimization. The hardness and the water-holding capacity of edamame after thawing were 6050 g and 92%, respectively, when 58-W ultrasound power was applied for 0.7 min, 50% pulsed at the coolant temperature of - 20°C.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Oct 18, 2018
WEB OF SCIENCETM
checked on Oct 2, 2018
checked on Oct 6, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.