Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower
2007
Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology | Mason, T.J.,Coventry Univ. (United Kingdom). Sonochemistry Centre | Paniwnyk, L.,Coventry Univ. (United Kingdom). Sonochemistry Centre | Lelas, V.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology
The aim of this work was to use ultrasound pre-treatment (UT) prior to the processing of button mushrooms, Brussels sprouts and cauliflower in order to observe the impact of UT on the properties of media surrounding the vegetables. The samples treated with 20 kHz probe and 40 kHz bath for 3 and 10 min were compared with blanched (80 deg C/3 min) and untreated samples. The effects of UT and blanching treatments on pH, electrical conductivity, temperature changes and sample tissue surface were evaluated. In all samples, the pH decreased after UT with the probe, the largest change having been observed after using a 20 kHz probe for 10 min. Electrical conductivity of the surrounding water before and after UT and blanching increased, suggesting the loss of electrolyte. The increase was observed in the following order: blanching treatment more than ultrasonic bath (10 min more than 3 min) and ultrasonic probe (3 min more than 10 min). The temperature increase of the surrounding water during UT was by 1 deg C when using the bath, and by 25 deg C when using the probe. Staining of cauliflower and button mushroom tissues surfaces showed that cavitation damage (blue spots) was present after UT with 20 kHz probe for 3 min, followed by 20 kHz probe for 10 min, while very little cavitation damage occurred with the 40 kHz bath. In Brussels sprouts, the results showed cavitation after sonication with 20 kHz probe for 3 min, followed by 20 kHz probe for 10 min, but no cavitation was present after sonication with the 40 kHz bath.
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