Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet
In this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in comparison to conventional freezer freezing, on freezing course and created crystal structure, was studied. The scope of work included the preparation of a sorbet mixture prepared on the basis of frozen mang...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Crystals |
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| Online Access: | https://www.mdpi.com/2073-4352/13/3/396 |
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| author | Anna Kamińska-Dwórznicka Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Małgorzata Nowacka |
| author_facet | Anna Kamińska-Dwórznicka Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Małgorzata Nowacka |
| author_sort | Anna Kamińska-Dwórznicka |
| collection | DOAJ |
| description | In this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in comparison to conventional freezer freezing, on freezing course and created crystal structure, was studied. The scope of work included the preparation of a sorbet mixture prepared on the basis of frozen mango fruit with the addition of locust bean gum (LBG), guar gum and a commercial mix of carrageenan without the addition of stabilizers, and freezing it using a conventional freezer and ultrasound-assisted freezing equipment, with variable operating parameters (21.5 kHz and 40 kHz—continuous or chopped mode). Then, the freezing time and the crystal structure of the frozen samples (a microscopy analysis) were examined. US-assisted freezing reduced the time of the process for stabilized samples of the sorbet. It was also proven that, proper stabilization with the combination of US treatment results in the formation of favorable crystal structure. Stabilized sorbet subjected to US action at a frequency of 21.5 kHz in chopped mode was characterized by the most uniform crystal structure, consisting of crystals with the smallest diameters among all the tested samples; the equivalent diameter was 9 µm, while for the stabilized control it was 25 µm. |
| first_indexed | 2024-03-11T06:43:20Z |
| format | Article |
| id | doaj.art-fb37ca6ea22240c2b8214b22b60a6f97 |
| institution | Directory Open Access Journal |
| issn | 2073-4352 |
| language | English |
| last_indexed | 2024-03-11T06:43:20Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Crystals |
| spelling | doaj.art-fb37ca6ea22240c2b8214b22b60a6f972023-11-17T10:28:12ZengMDPI AGCrystals2073-43522023-02-0113339610.3390/cryst13030396Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango SorbetAnna Kamińska-Dwórznicka0Anna Kot1Ewa Jakubczyk2Magdalena Buniowska-Olejnik3Małgorzata Nowacka4Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02776 Warsaw, PolandDepartment of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02776 Warsaw, PolandDepartment of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02776 Warsaw, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 2D St., 35601 Rzeszów, PolandDepartment of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02776 Warsaw, PolandIn this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in comparison to conventional freezer freezing, on freezing course and created crystal structure, was studied. The scope of work included the preparation of a sorbet mixture prepared on the basis of frozen mango fruit with the addition of locust bean gum (LBG), guar gum and a commercial mix of carrageenan without the addition of stabilizers, and freezing it using a conventional freezer and ultrasound-assisted freezing equipment, with variable operating parameters (21.5 kHz and 40 kHz—continuous or chopped mode). Then, the freezing time and the crystal structure of the frozen samples (a microscopy analysis) were examined. US-assisted freezing reduced the time of the process for stabilized samples of the sorbet. It was also proven that, proper stabilization with the combination of US treatment results in the formation of favorable crystal structure. Stabilized sorbet subjected to US action at a frequency of 21.5 kHz in chopped mode was characterized by the most uniform crystal structure, consisting of crystals with the smallest diameters among all the tested samples; the equivalent diameter was 9 µm, while for the stabilized control it was 25 µm.https://www.mdpi.com/2073-4352/13/3/396US-assisted freezingsorbetrecrystallizationstructure |
| spellingShingle | Anna Kamińska-Dwórznicka Anna Kot Ewa Jakubczyk Magdalena Buniowska-Olejnik Małgorzata Nowacka Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet Crystals US-assisted freezing sorbet recrystallization structure |
| title | Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet |
| title_full | Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet |
| title_fullStr | Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet |
| title_full_unstemmed | Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet |
| title_short | Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet |
| title_sort | effect of ultrasound assisted freezing on the crystal structure of mango sorbet |
| topic | US-assisted freezing sorbet recrystallization structure |
| url | https://www.mdpi.com/2073-4352/13/3/396 |
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