Wang X et al. (2023), The Effect of Ultrasound on the Rehydration Cha...

ECB-ART-52796

Foods 2023 Dec 05;1224:. doi: 10.3390/foods12244382.

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The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus.

Wang X , Su Y , Wang Y , Chen X , Chen X , Liu Z .

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To effectively shorten the rehydration time of Apostichopus japonicus and reduce the nutrient loss during the rehydration process, an ultrasound-assisted rehydration method was adopted to rehydrate semi-dry salted A. japonicus in this study. The effects of different ultrasonic powers, temperatures, and times on the rehydration characteristics, textural characteristics, and sensory quality of the semi-dry salted A. japonicus were studied. Box-Behnken response surface analysis was used to study the influence of the interactions among the three factors on the rehydration ratio of the semi-dry salted A. japonicus, and a quadratic multinomic regression model was established to predict the optimal rehydration ratio. The results showed that ultrasound could change the structure of semi-dry salted A. japonicus and form a spatial network structure, thereby improving its water absorption capacity and reducing rehydration time. The optimal rehydration effect could be obtained when the ultrasonic power was 400 W, the ultrasonic temperature was 50 °C, and the ultrasonic time was 83 min. Ultrasonic power, ultrasonic time, and ultrasonic temperature influenced the rehydration ratio of the semi-dry salted A. japonicus. Under the optimal rehydration conditions in this study, the rehydration ratio of semi-dry salted A. japonicus obtained by the test was 2.103, which was consistent with the value predicted by the Box-Behnken response surface method.

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References [+] :

Collewet, Characterization of Potato Tuber Tissues Using Spatialized MRI T2 Relaxometry. 2023, Pubmed

	Figure 1. Experimental procedure.
	Figure 2. Effect of ultrasonic power on the rehydration ratio.
	Figure 3. Effect of ultrasonic power on textural characteristics.
	Figure 4. Sensory evaluation of semi-dry salted Apostichopus japonicus at different ultrasonic powers. (a) Score for each item and (b) distribution of scores.
	Figure 5. Effect of ultrasonic temperature on rehydration ratio.
	Figure 6. Effect of ultrasonic temperature on textural characteristics.
	Figure 7. Sensory evaluation of semi-dry salted Apostichopus japonicus at different ultrasonic temperatures. (a) Score for each item and (b) distribution of scores.
	Figure 8. Effect of ultrasonic treatment time on the rehydration ratio.
	Figure 9. Effect of ultrasonic treatment time on textural characteristics.
	Figure 10. Sensory evaluation of semi-dry salted Apostichopus japonicus at different ultrasonic treatment times. (a) Score for each item and (b) distribution of scores.
	Figure 11. Response surface diagram and contour plot of the ultrasonic power and ultrasonic temperature to the rehydration ratio. In response surface diagram, the change of response value can be represented by color gradient or color block. Generally, red represents a higher response value while green represents a lower response value.
	Figure 12. Response surface diagram and contour plot of the ultrasonic power and ultrasonic time to the rehydration ratio.
	Figure 13. Response surface diagram and contour plots of ultrasonic temperature and ultrasonic time to the rehydration ratio.
	Figure 14. Effects of ultrasonic treatment and traditional soaking treatment on the rehydration ratio of semi-dry salted Apostichopus japonicus. The arrows and dashed box show the photos of the rehydrated A. japonicus.
	Figure 15. Water distribution in semi-dry salted Apostichopus japonicus treated with ultrasonic and traditional soaking methods.
	Figure 16. Transverse relaxation of semi-dry salted Apostichopus japonicus treated with ultrasonic and traditional soaking methods at different rehydration times.
	Figure 17. Peak area of semi-dry salted Apostichopus japonicus treated by the ultrasound-assisted method at different rehydration periods. (a) Peak area and (b) peak area proportion.
	Figure 18. Microstructure of semi-dry salted Apostichopus japonicus subjected to different ultrasonic treatments.