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Abstract:

The effects of blanching and osmotic dehydration on the small deformation rheological properties and structure of kiwi fruit were determined. Kiwi fruit tissue behaved as an elastic solid with storage moduli (G′) dominating the viscoelastic response (G′/G′∼0.2). Both storage (G′) and loss (G′)moduli were frequency independent and a clear linear viscoelastic range was evident. In general, G′ and G′ decreased upon blanching and osmotic dehydration due to tissue damage. Structural changes caused by blanching included swelling of the cell walls and increases in the extent of cell-cell separation in the middle lamella. For atmospheric osmotic dehydration, high levels of solutes were observed within the cells which lead to a reduction of freezable water. For unripe tissue, G′ and G′ increased with vacuum dehydration and it seemed that both cell wall integrity and cellular turgor were preserved to a greater extent than in ripe processed tissue. When calcium was added to the osmoticum during osmotic dehydration under vacuum, no differences in dynamic rheological behaviour or tissue structure were detected. © 2001 Elsevier Science Ltd.

Registro:

Documento: Artículo
Título:Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure
Autor:Gerschenson, L.N.; Rojas, A.M.; Marangoni, A.G.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas, Universidad de Buenos Aires, Buenos Aires, Argentina
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
Palabras clave:Kiwifruit; Osmotic dehydration; Rheological properties; Structure; blanching; cell separation; dehydration; elasticity; flow kinetics; kiwifruit; organoleptic property; osmosis; plant tissue; viscosity
Año:2001
Volumen:34
Número:1
Página de inicio:1
Página de fin:6
DOI: http://dx.doi.org/10.1016/S0963-9969(00)00121-6
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v34_n1_p1_Gerschenson

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Citas:

---------- APA ----------
Gerschenson, L.N., Rojas, A.M. & Marangoni, A.G. (2001) . Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure. Food Research International, 34(1), 1-6.
http://dx.doi.org/10.1016/S0963-9969(00)00121-6
---------- CHICAGO ----------
Gerschenson, L.N., Rojas, A.M., Marangoni, A.G. "Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure" . Food Research International 34, no. 1 (2001) : 1-6.
http://dx.doi.org/10.1016/S0963-9969(00)00121-6
---------- MLA ----------
Gerschenson, L.N., Rojas, A.M., Marangoni, A.G. "Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure" . Food Research International, vol. 34, no. 1, 2001, pp. 1-6.
http://dx.doi.org/10.1016/S0963-9969(00)00121-6
---------- VANCOUVER ----------
Gerschenson, L.N., Rojas, A.M., Marangoni, A.G. Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure. Food Res. Int. 2001;34(1):1-6.
http://dx.doi.org/10.1016/S0963-9969(00)00121-6