Abstract
Texture is a key quality attribute that is critical in determining the acceptability of raw and processed fruits. Texture and rheological properties of biological tissues depend on the contribution of different levels of structure and their chemical and physical interactions. Heating process and mass transfer during osmotic dehydration of fruit tissues take place simultaneously, with complex physical and structure modifications that influence and produce specific rheological behaviors and sensory responses.
A.B. GarcĂa Loredo, S. Guerrero and S.M. Alzamora are members of Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas de la RepĂşblica Argentina.
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Abbreviations
- A1 :
-
Area 1
- Adh:
-
Adhesiveness
- ANOVA:
-
Analysis of variance
- B:
-
Blanched apples
- BOD:
-
Blanched and osmotically dehydrated apples
- C:
-
Raw apples
- Chew:
-
Chewiness
- Coh:
-
Cohesiveness
- E d :
-
Modulus of deformability
- F :
-
Fracturability
- G″:
-
Loss modulus
- Gum:
-
Gumminess
- G′:
-
Storage modulus
- H:
-
Hardness
- H2 :
-
Hardness 2
- J (t, Ď„):
-
Creep compliance
- MANOVA:
-
Multivariate analysis of variance
- OD:
-
Osmotically dehydrated apples
- PCA:
-
Principal component analysis
- Sp:
-
Springiness
- T :
-
Time
- TPA:
-
Texture profile analyses
- Îł :
-
Strain
- η i :
-
Coefficients of viscosity associated with the Kelvin-Voigt elements
- η N :
-
Coefficient of viscosity associated with Newtonian flow
- λ :
-
Retardation times
- Ď„ :
-
Constant stress applied
References
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Sherman P (1970) Industrial rheology. Academic, New York
Wu J, Guo KG (2010) Dynamic viscoelastic behavior and microstructural changes of Korla pear (Pyrus bretschneideri rehd) under varying turgor levels. Biosystem Eng 106:485–492
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Loredo, A.B.G., Guerrero, S., Alzamora, S.M. (2015). Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_42
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_42
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