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Food Qual Safet
Food Qual Safet  0, Vol. Issue (): 55-58    DOI: 10.1093/fqsafe/fyz044
    
Assessing the supercooling of fresh-cut onions at ?5°C using electrical impedance analysis
Shoji Koide, Ami Yoneyama, Takahiro Orikasa, Matsuo Uemura
Faculty of Agriculture, Iwate University, Morioka, Japan
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Abstract  

We supercooled fresh-cut onion at ?5°C for 12 h. After supercooling, the electric impedance properties of the samples were evaluated by electrical impedance spectroscopy over the frequency range of 42 Hz ? 5 MHz. The time-temperature profiles of samples indicated that the freezing point and supercooling point were ?2.3°C ± 0.7°C and ?6.9°C ± 1.0°C, respectively. The results indicated that 34 of the 36 supercooled samples exhibited a definite circular arc in the Cole-Cole plot, which suggested that the cell membrane remained intact during supercooling. In the other two samples which did not exhibit a definite circular arc, the cell membrane had sustained serious damage during supercooling. Furthermore, there was large difference in drip loss percentage between supercooled samples exhibited a definite circular arc in the Cole-Cole plot and samples not exhibiting a definite circular arc. Our results suggest that fresh-cut onions can be supercooled at ?5°C.



Key words： supercoolingsupercooling')" href="#">">      fresh-cut onionfresh-cut onion')" href="#">">      electrical impedanceelectrical impedance')" href="#">">      Cole-Cole plotCole-Cole plot')" href="#">">      supercooling point')" href="#">supercooling point     
Received: 06 November 2019      Published: 04 February 2020
Corresponding Authors: Shoji Koide, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan.     E-mail: shojides@iwate-u.ac.jp
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Shoji Koide
Ami Yoneyama
Takahiro Orikasa
Matsuo Uemura
Cite this article:

Shoji Koide, Ami Yoneyama, Takahiro Orikasa, Matsuo Uemura. Assessing the supercooling of fresh-cut onions at ?5°C using electrical impedance analysis. Food Qual Safet, 0, (): 55-58.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyz044     OR     http://www.zjujournals.com/fqs/Y0/V/I/55


用电阻抗分析法评估鲜切洋葱在-5℃下的过冷度

我们在?5 °C下将新鲜洋葱切块过冷12小时。过冷后，在42 Hz-5 MHz的频率范围内，通过电阻抗谱评估样品的电阻抗特性。样品的时间-温度曲线表明，凝固点和过冷点分别为?2.3 °C±0.7 °C和?6.9 °C±1.0 °C。结果表明，在36个过冷样品中，有34个在Cole-Cole曲线上显示出一定的圆弧，说明细胞膜在过冷过程中保持完整。在另外两个没有明显圆弧的样品中，细胞膜在过冷过程中受到了严重的损伤。此外，在Cole-Cole曲线图中显示一定圆弧的过冷样品与未显示一定圆弧的样品在滴流损失率上存在较大差异。我们的结果表明，新鲜切洋葱可以在?5℃下过冷。

关键词： 过冷,  鲜切洋葱,  电阻抗,  Cole-Cole曲线,  过冷点 
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