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Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato ( Ipomea batatas )
Author(s) -
Oladejo Ayobami Olayemi,
Ma Haile,
Qu Wenjuan,
Zhou Cunshan,
Wu Bengang,
Yang Xue
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13352
Subject(s) - chemistry , distilled water , moisture , osmotic dehydration , ultrasound , dehydration , horticulture , lightness , texture (cosmology) , food science , chromatography , biology , biochemistry , physics , organic chemistry , artificial intelligence , computer science , acoustics , image (mathematics) , optics
The moisture and solute diffusivities, texture and colour of sweet potato pretreated in distilled water with ultrasound ( UD ), osmotic dehydration without ultrasound ( OD ) and osmotic dehydration with ultrasound ( UOD ) were investigated to determine the effects of ultrasound on osmodehydrated sweet potato. The moisture and solute diffusivities of all the pretreatments ranged from 2.89 to 4.95 × 10 −10 and 1.17 to 1.67 × 10 −10 m 2 s −1 , respectively. The moisture diffusivity of samples treated in UOD was significantly ( P < 0.05) higher than that of OD and UD by 30.82% and 41.62%, respectively. Compared to the fresh sample, the firmness of samples treated in OD and UOD was reduced by 83.53% and 92.47%, respectively. UD increased the brightness (L*) and reduced the redness (a*) of sweet potato, while UOD enhanced the yellowness (b*) and chroma (C*) of sweet potato. The sweet potato samples treated in UOD had the highest total colour difference (Δ E ).