Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
-
Malgorzata Nowacka
,
Aleksandra Fijalkowska
Abstract
The aim of the study was to investigate the effect of ultrasound treatment in osmotic solution, carried out at different time and solutions, on mechanical and thermal properties of cranberries. Ultrasound treatment was applied for 30 and 60 min in liquid mediums such as 61.5 % sucrose solution and 30 % sucrose solution with 0.1 % steviol glycosides addition. Before the ultrasound treatment samples were subjected to traditional operations (cutting, blanching). The traditional operations and ultrasonic treatment of whole fruits did not influence or slightly influenced dry matter content and mechanical properties. The cutting had impact on thermal properties to the highest extent due to the exposition of fruits’ flesh. The combination of cutting and sonication decreased thermal conductivity which suggests that mass transfer was more pronounced. The sonication had greater influence when compared to only ultrasonic treatment. Combined both cutting and blanching with ultrasonic treatment led to greater changes in cranberries properties.
Funding statement: This study was supported by Ministry of Science and Higher Education within a framework of Iuventus Plus programme in the years 2015–2016, Project No. IP2014 033173.
Funding statement: The work was also co-financed by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.
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© 2017 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Editorial
- V Food Engineering Symposium (Warsaw, Poland)
- Research Articles
- Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
- Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes
- The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe
- The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)
- The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying
- Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage
- Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
- Research on Particles’ Velocity Distribution in a Whirlpool Separator Using the PIV Method of Measurement
- Application of Nephelometry to Automatic Control of Cleaning Time during Cleaning Process in Clean in Place System
Articles in the same Issue
- Editorial
- V Food Engineering Symposium (Warsaw, Poland)
- Research Articles
- Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
- Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes
- The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe
- The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)
- The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying
- Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage
- Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
- Research on Particles’ Velocity Distribution in a Whirlpool Separator Using the PIV Method of Measurement
- Application of Nephelometry to Automatic Control of Cleaning Time during Cleaning Process in Clean in Place System
