Publication
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation
| dc.contributor.author | Cruz, R. M. S. | |
| dc.contributor.author | Vieira, M. M. C. | |
| dc.contributor.author | Fonseca, Susana C. | |
| dc.contributor.author | Silva, C. L. M. | |
| dc.date.accessioned | 2013-03-07T17:44:28Z | |
| dc.date.available | 2013-03-07T17:44:28Z | |
| dc.date.issued | 2009 | |
| dc.date.updated | 2013-03-05T20:23:23Z | |
| dc.description.abstract | The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time–temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two optimal thermosonication combinations were selected: 92°C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86°C and 30 s, allowing a 75% vitamin C retention and 8% a-value improvement. The experimental values, for each thermosonication optimal time–temperature zone, were in good agreement with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92°C showed similar loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However, a suitable scale-up is mandatory for industrial implementation. | por |
| dc.identifier.citation | Cruz, Rui M. S.; Vieira, Margarida C.; Fonseca, Susana C.; Silva, Cristina L. M. Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation, Food and Bioprocess Technology, 4, 7, 1197-1204, 2009. | por |
| dc.identifier.doi | http://dx.doi.org/10.1007/s11947-009-0220-0 | |
| dc.identifier.issn | 1935-5130 | |
| dc.identifier.other | AUT: RMC02331; MVI00201; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/2546 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Springer | por |
| dc.subject | Ultrasounds | por |
| dc.subject | Frozen vegetables | por |
| dc.subject | Watercress | por |
| dc.subject | Emergent technologies | por |
| dc.title | Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1204 | por |
| oaire.citation.issue | 7 | por |
| oaire.citation.startPage | 1197 | por |
| oaire.citation.title | Food and Bioprocess Technology | por |
| oaire.citation.volume | 4 | por |
| person.familyName | Vieira | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 3314-4EFC-1E4A | |
| person.identifier.orcid | 0000-0003-2774-706X | |
| person.identifier.rid | E-1805-2012 | |
| person.identifier.scopus-author-id | 7202140775 | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 | |
| relation.isAuthorOfPublication.latestForDiscovery | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 |