Optimization of High Voltage Electric Field Thawing of French Plums Based on Fuzzy Mathematical Sensory Evaluation Combined with Response Surface Methodology
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Abstract:
The optimization of high voltage electric field thawing of French plums frozen and stored at -40 ℃ using fuzzy mathematical evaluation and response surface methodology was studied. The weighted analysis of texture, appearance, shape, odor, and taste was performed. A fuzzy mathematical sensory evaluation method was then established and combined with response surface methodology to optimize the thawing process. The effects of the thawing time, thawing temperature, and electric field intensity on the sensory index of the French plums were investigated. Optimal thawing conditions were as follows: electric field intensity, 47 kV; thawing time, 93 min; and thawing temperature, 19 ℃. Under these conditions, the sensory score of the product was 77.80, whereas the juice loss rate was 0.44%, and the color difference of the fruit flesh was 34.36. These values were lower than the predicted values. The French plums thawed using a high voltage electric field had uniform color, smooth shape, rich fruit flavor, and sweet and sour taste. French plums thawed using a high voltage electric field were superior quality than plums that underwent traditional air thawing.
