This work aimed to demonstrate the internal and external structural changes in potato cylinders caused by different times of ultrasound pretreatment. In addition, the structural changes were associated with the viscoelasticity and mass transfer. For which, potato cylinders were immersed in distilled water and pretreated with and without ultrasound (ultrasonic bath of 91 W/L and 25 kHz) up to 120 min. Then, the microstructure was evaluated by stereoscopic observation as a direct method, and by viscoelasticity and mass transfer evaluation (pigment diffusion and drying) as indirect methods. Both external and internal structure of the material were evaluated. As results, it was demonstrated the formation of microchannels inside the potato tissue as well as the surface erosion caused by ultrasound, especially after 60 min of pretreatment. Further, it was observed that the product viscoelasticity is affected by the ultrasound pretreatment reducing the elasticity. In addition, the mass transfer on the cylinders was improved by ultrasound pretreatment. The pigment transfer was enhanced, demonstrating the acoustic erosion at the sample border. Furthermore, the drying process was accelerated by ultrasound, demonstrating the reduction of the internal resistance to water transfer. Finally, it was observed that high structural changes on the potato cylinders can bring some disadvantages such as changes on the color and severe shrinkage. This work concluded that the structural changes caused by ultrasound can be evidenced directly and indirectly. Furthermore, different structural changes took place, on both inside and outside of the vegetable sample. However, despite ultrasound improves further process, especially those that involve mass transfer, the parameters time and ultrasonic power must be optimized to obtain desirable results without reducing the product quality.

这项工作旨在证明由于超声波预处理的不同时间所引起的马铃薯圆柱体内部和外部结构的变化。另外，结构变化与粘弹性和传质有关。为此，将马铃薯圆筒浸入蒸馏水中，并在有无超声波（91 W / L和25 kHz的超声波浴）的作用下进行长达120分钟的预处理。然后，通过立体观察作为直接方法评价微观结构，并且通过粘弹性和传质评价（颜料扩散和干燥）作为间接方法评价微观结构。评价了材料的外部和内部结构。结果，证明了马铃薯组织内部微通道的形成以及超声引起的表面侵蚀，特别是在预处理60分钟后。进一步，观察到，产品的粘弹性受到超声波预处理的影响，从而降低了弹性。另外，通过超声预处理改善了气瓶上的传质。颜料转移得到增强，证明了样品边界处的声腐蚀。此外，通过超声波加速了干燥过程，这表明降低了内部对水转移的阻力。最后，观察到马铃薯圆筒上的高结构变化会带来一些缺点，例如颜色变化和严重收缩。这项工作得出结论，可以直接和间接地证明由超声引起的结构变化。此外，在蔬菜样品的内部和外部都发生了不同的结构变化。然而，