BACKGROUND The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish, and explore the characteristics of ultrasound thawing. The influence of low frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders under air and water mediums was investigated. Additionally, the effect of different thawing ways, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), microwave thawing (MT) on the thawing time and quality of radish samples was studied. RESULTS The results showed that thawing time remarkably decreased under air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of drip loss increased. The firmness of thawed radish samples also significantly decreased compared to the fresh samples. MT had the highest thawing rate, but the microstructure of MT radish samples damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C. In comparison with the AT, WT, and RT, a significant reduction of thawing time could be achieved for UWT (p<0.05). The UWT exhibited the highest retention of colour and vitamin C, and less destructive effect of microstructure. CONCLUSION The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the colour, vitamin C, and microstructure of the final product. This article is protected by copyright. All rights reserved.

中文翻译：

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不同解冻方式对冷冻红萝卜效率及品质属性的影响

背景技术解冻过程被认为是食用冷冻食品之前必不可少的步骤。本研究旨在评估冷冻红萝卜超声解冻的可能性，并探讨超声解冻的特点。研究了低频超声（LFU）对空气和水介质下冷冻红萝卜圆柱体解冻效率的影响。此外,不同解冻方式,包括空气解冻(AT)、水解冻(WT)、冷冻解冻(RT)、超声辅助水解冻(UWT)、微波解冻(MT)对萝卜解冻时间和质量的影响样品进行了研究。结果结果表明，在LFU辅助的空气和水介质下，解冻时间显着缩短。随着 LFU 功率水平的增加，解冻时间减少，滴水损失值增加。与新鲜样品相比，解冻的萝卜样品的硬度也显着降低。MT解冻率最高，但MT萝卜样品微观结构破坏严重，滴水损失最高，硬度最低，维生素C最低。 与AT、WT和RT相比，解冻时间显着减少可以实现 UWT (p<0.05)。UWT 表现出最高的颜色和维生素 C 保留率，以及对微观结构的破坏性较小。结论 结果表明，LFU 可以作为一种有效的方法来促进冷冻红萝卜的解冻过程，并更好地保留最终产品的颜色、维生素 C 和微观结构。本文受版权保护。版权所有。与新鲜样品相比，解冻的萝卜样品的硬度也显着降低。MT解冻率最高，但MT萝卜样品微观结构破坏严重，滴水损失最高，硬度最低，维生素C最低。 与AT、WT和RT相比，解冻时间显着减少可以实现 UWT (p<0.05)。UWT 表现出最高的颜色和维生素 C 保留率，以及对微观结构的破坏性较小。结论 结果表明，LFU 可以作为一种有效的方法来促进冷冻红萝卜的解冻过程，并更好地保留最终产品的颜色、维生素 C 和微观结构。本文受版权保护。版权所有。与新鲜样品相比，解冻的萝卜样品的硬度也显着降低。MT解冻率最高，但MT萝卜样品微观结构破坏严重，滴水损失最高，硬度最低，维生素C最低。 与AT、WT和RT相比，解冻时间显着减少可以实现 UWT (p<0.05)。UWT 表现出最高的颜色和维生素 C 保留率，以及对微观结构的破坏性较小。结论 结果表明，LFU 可以作为一种有效的方法来促进冷冻红萝卜的解冻过程，并更好地保留最终产品的颜色、维生素 C 和微观结构。本文受版权保护。版权所有。