Work

Effect of ultrasound immersion pretreatment combined magnetic field assisted freezing on the quality of frozen blueberries

Year: 2024

Type: article

Abstract: This study investigated the effect of ultrasound combined with static magnetic field freezing on the freezing process and quality changes of blueberries. The aim is to provide a reference for the study of magnetic fields in food. The freezing parameters, quality, and microstructural structure were examined. The results showed that the effect of ultrasound-assisted static magnetic field freezing (U-MF) was better, which significantly shorted the freezing time of the sample. In comparison to −20 °C control frozen (CF), the degree of supercooling increased by 50.08%, freezing time shorted by 16.36%, drip loss decreased by 28.28%, respectively, and the water distribution state was closer to that of fresh fruits. Microstructural analysis indicated that the sample structure of U-MF treated blueberries was better approximated by the fresh sample. Moreover, overall sensory scores for blueberries showed that U-MF treated blueberries presented positive sensory evaluation. In conclusion, ultrasound and static magnetic field play a synergistic effect in assisting freezing, and the combined effect is better than that of ultrasound or static magnetic field alone. • Ultrasonic assisted magnetic field (U-MF) improved the quality of frozen blueberry. • The subcooling degree of U-MF treated blueberries was increased by 50.08% as compared to control. • U-MF treated blueberry presented excellent sensory evaluation.

Source: LWT

DOI: 10.1016/j.lwt.2024.116921