Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6684
Título: Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
Autor: Moreira, Lília André
Oliveira, Fernanda Adelina Rodrigues
Oliveira, Jorge Coelho
Singh, R. Paul
Data: 1994
Editora: Wiley Blackwell
Citação: MOREIRA, Lília André ...[et al.] - Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments. Journal of Food Processing and Preservation. Vol. 18, n.º 6 (1994), p. 483–496
Resumo: Criteria for assessing the effect of processing treatments on the texture of processed foods were developed. Five parameters were defined, relating the hardening or softening of a food material and allowing for the comparison between different processing procedures. In order to determine the usefulness of this method, the parameters were applied to experimental data reported in literature for thermal processing of fruits and vegetables. Three parameters were defined for identifying the effect of a given preprocessing treatment on the raw material texture, the effect of the preprocessing treatment on the sensitivity of the vegetable tissue to the thermal processing and the overall effect. the two remaining parameters were used to describe additional information regarding the process kinetics, that is, to assess the effect of time and temperature on the rate of softening/hardening.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6684
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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