Abstract
The effects of different thawing methods, microwave, water bath, ultrasonic and natural thawing, on quality characteristics of quick-frozen strawberries were investigated by measuring the required thawing time as well as physical properties and nutritional quality of thawed strawberries. The results showed that the time necessary to thaw frozen strawberries by different methods decreased in the following sequence: microwave, ultrasonic, water bath, and natural thawing, with an extremely significant difference among these four methods. Microwave thawing was the best for maintaining the color and harness of strawberries and minimizing the drip loss, and ultrasonic ranked second. Furthermore, microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods. Ultrasonic resulted in a higher content of anthocyanins in thawed strawberries than other methods, suggesting that these compounds are destroyed to the least extent during the thawing process. Taken together these results demonstrate that microwave is superior to the other thawing methods.
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Claims 6
Claim · model-written summary
The time needed to thaw quick-frozen strawberries decreased in the order microwave, ultrasonic, water bath and natural thawing.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- different methodse1
- Outcome
- time necessary to thaw frozen strawberriese1
- Direction
- decreased in the following sequencee1
- Comparator
- natural thawinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e1“The results showed that the time necessary to thaw frozen strawberries by different methods decreased in the following sequence: microwave, ultrasonic, water bath, and natural thawing, with an extremely significant difference among these four methods”
Claim · model-written summary
Microwave thawing was best for maintaining the color and hardness of strawberries and minimizing drip loss compared with three other methods.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Microwave thawinge2
- Outcome
- color and harnesse2
- Direction
- beste2
- Qualifier
- minimizing the drip losse2
- Comparator
- three other methodse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e2“Microwave thawing was the best for maintaining the color and harness of strawberries and minimizing the drip loss”
e4“microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods”
Claim · model-written summary
Ultrasonic thawing ranked second after microwave thawing for maintaining color and hardness of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- ultrasonice3
- Outcome
- color and harnesse2
- Direction
- ranked seconde3
- Comparator
- Microwave thawinge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e3“ultrasonic ranked second”
e2“Microwave thawing was the best for maintaining the color and harness of strawberries and minimizing the drip loss”
Claim · model-written summary
Microwave-thawed strawberries had a significantly higher total acid content than those thawed by three other methods.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- microwave-thawed samplese4
- Outcome
- total acid contente4
- Direction
- highere4
- Comparator
- three other methodse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e4“microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods”
Claim · model-written summary
Microwave-thawed strawberries had extremely significantly higher reducing sugar and vitamin C contents than those thawed by three other methods.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- microwave-thawed samplese4
- Outcome
- contents of reducing sugar and vitamin C(VC)e4
- Direction
- highere4
- Comparator
- three other methodse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e4“microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods”
Claim · model-written summary
Ultrasonic thawing gave a higher anthocyanin content in thawed strawberries than other methods.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Ultrasonice5
- Outcome
- content of anthocyaninse5
- Direction
- highere5
- Qualifier
- destroyed to the least extent during the thawing processe5
- Comparator
- other methodse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e5“Ultrasonic resulted in a higher content of anthocyanins in thawed strawberries than other methods, suggesting that these compounds are destroyed to the least extent during the thawing process”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.