کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224821 464462 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures
چکیده انگلیسی

Mass transfer and physical attributes of red bell pepper were evaluated. Pepper strips were placed into brine of constant concentration at different temperatures (25–55 °C) with immersion times ranging from 15 to 480 min with and without ultrasound treatment. Diffusion coefficients were evaluated for calcium, sodium, citric acid, soluble and total solids, impregnation and water loss. Firmness, kinetic coefficients and color were determined for each treatment. Ultrasound increased the uptake of solutes (p < 0.05) with the exception of calcium, sodium ions, and acidity, where diffusion coefficients did not significantly differ among treatments. Loss of water, total and soluble solids in tissue significantly increased at 55 °C with 47 kHz, with diffusion coefficients of 13.23 × 10−10 m2/s, 7.26 × 10−10 m2/s and 14.42 × 10−10 m2/s, respectively. These increases may be attributed to increased cell wall permeability, facilitating transport of water and solute, as evidenced by product firmness, where ultrasound treatments had a negative effect on firmness.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 81, Issue 2, July 2007, Pages 374–379
نویسندگان
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