کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664850 | 1427082 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (Ïmax), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (Ï), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp purée. The ripening produced a decrease in Ïmax in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of Ï and η decreased, adjusting well to the Cross - Willianson (R2 = 0.95-0.94) and Herschel - Bulkley (r2 = 0.91-0.98) models. G* has an elastic tendency (Gâ²) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 219, February 2018, Pages 62-70
Journal: Journal of Food Engineering - Volume 219, February 2018, Pages 62-70
نویسندگان
Jaime Ortiz-Viedma, Alicia Rodriguez, Camila Vega, Fernando Osorio, Bruno Defillipi, Rául Ferreira, Jorge Saavedra,