:: Volume 14, Issue 4 (Winter 2020) ::
Iranian J Nutr Sci Food Technol 2020, 14(4): 37-44 Back to browse issues page
Effects of Statically Electric Fields on Freezing Parameters and Microstructures of Button Mushrooms (Agaricus bisporus)
S Falah Joshaghani , N Hamdami *
Isfahan University of Technology , hamdami@cc.iut.ac.ir
Abstract:   (2743 Views)
Background and Objectives: Freezing under statically electric fields is one of the novel freezing methods to improve the quality of frozen products by controlling the nucleation process. The objective of this study was to investigate effects of freezing under electrostatic fields on the freezing parameters and microstructures of frozen button mushrooms.
Materials and Methods: Mushroom samples were frozen at -30 °C under electrostatic fields with voltages of 0.0, 4.5, 9.0 and 13.5 kV. Temperature of the sample center was recorded during freezing. Furthermore, microstructure of the mushrooms was analyzed using light microscopy.
Results: Assessment of the freezing parameters has shown that use of electric fields during freezing increases the nucleation temperature and phase transition time. Increased electric field voltage up to 4.5 or 9.0 kV increased the nucleation temperature, while the nucleation temperature decreased again with further increases in voltage. Furthermore, use of electric field decreased damages to mushroom microstructures during freezing and the smallest ice crystals were formed at voltages of 4.5 and 9.0 kV.
Conclusion: In conclusion, freezing under electric field increases the nucleation temperature and decreases the ice crystal size; therefore, improves the microstructure of button mushrooms. Voltage increase has shown an optimum value for the increase of nucleation temperature and preserve of mushroom microstructure. 
Keywords: Electrostatic field, Freezing, Mushroom, Microstructure
Full-Text [PDF 941 kb]   (1413 Downloads)    
Article type: Research | Subject: Food Science
Received: 2018/12/12 | Accepted: 2019/04/12 | Published: 2020/01/11
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