کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226250 464532 2006 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Heating of canned fruits and vegetables: Deaeration and texture changes
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Heating of canned fruits and vegetables: Deaeration and texture changes
چکیده انگلیسی

The effect of deaeration of apple and/or carrot during heating at 60 °C–100 °C for 20–60 min in packages with hermetic and non-hermetic closures on the texture changes of processed tissues was studied. In heated plant tissues the residual gas content was determined. The texture was evaluated using Instron apparatus, (model 5544, Instron Ltd. UK) by pressing of cylindrical samples of apple and/or carrot between two flat plates. The maximum stress and the modulus of elasticity for each sample were determined.After all heat treatments the total content of free gas in fresh plant tissues decreased more in samples heated in non-hermetic packaging. The correlation between the amount of expelled gas and the texture loss of processed carrot and/or apple was found, the samples heated in the hermetic packaging provided lower texture deterioration.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 3, December 2006, Pages 421–425
نویسندگان
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