Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Microwave Freezing System
2.3. Microwave-Assisted Freezing (MAF)
2.4. Microstructural Analysis
2.5. Drip Loss Determination
2.6. Texture Profile Analysis
2.7. Color Analysis
2.8. Energy Consumption
2.9. Statistical Analysis
3. Results and Discussion
3.1. Temperature Profile and Freezing Rate
3.2. Microstructure Analysis
3.3. Drip Loss
3.4. Hardness
3.5. Color Evaluation
3.6. Energy Consumption
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Microwave Power Level | 0% | 10% | 20% | 30% |
---|---|---|---|---|
Freezing time (min) | 19 ± 1.1 a | 26 ± 1.6 b | 33 ± 2.1 c | 39 ± 2.4 d |
Freezing rate (Δ°C/min) | 1.72 ± 0.22 a | 1.19 ± 0.2 ab | 1.03 ± 0.19 bc | 0.76 ± 0.25 c |
Microwave Power Levels (%) | 0% | 10% | 20% | 30% |
---|---|---|---|---|
Total relative ice area (%) | 58.5 ± 3.1 a | 49.3 ± 2.5 b | 47.1 ± 2.6 bc | 44.8 ± 3.3 c |
Equivalent diameter (µm) | 52.8 ± 3.42 a | 45.9 ± 1.56 ab | 40.61 ± 1.31 b | 38.3 ± 3.86 b |
Fractal dimensions (1–2) | 1.84 ± 0.004 a | 1.86 ± 0.004 b | 1.88 ± 0.002 c | 1.89 ± 0.006 c |
Microwave Power Levels (%) | 0% | 10% | 20% | 30% |
---|---|---|---|---|
Browning Index | 27.5 ± 2.0 a | 32.6 ± 3.3 a | 32.6 ± 2.1 a | 32.8 ± 2.8 a |
Whiteness Index | 72.4 ± 2.62 a | 72.3 ± 4.68 a | 67.2 ± 2.78 a | 60.8 ± 4.53 a |
Total color difference | 11.4 ± 1.71 ab | 7.25 ± 1.57 b | 13.2 ± 3.21 ab | 24.15 ± 3.42 b |
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Vardanjani, M.Y.; Hamdami, N.; Dalvi-Isfahan, M.; Le-Bail, A. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology. Foods 2024, 13, 2805. https://doi.org/10.3390/foods13172805
Vardanjani MY, Hamdami N, Dalvi-Isfahan M, Le-Bail A. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology. Foods. 2024; 13(17):2805. https://doi.org/10.3390/foods13172805
Chicago/Turabian StyleVardanjani, Majid Yousefi, Nasser Hamdami, Mohsen Dalvi-Isfahan, and Alain Le-Bail. 2024. "Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology" Foods 13, no. 17: 2805. https://doi.org/10.3390/foods13172805