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Titolo:
Rheological properties of frozen vegetable purees. Effect of freeze-thaw cycles and thawing conditions
Autore:
Torres, MDA; Canet, W;
Indirizzi:
Ctr Genie Chim Milieux Rheol Complexes GEMICO, F-54001 Nancy, France Ctr Genie Chim Milieux Rheol Complexes GEMICO Nancy France F-54001 rance
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 1, volume: 213, anno: 2001,
pagine: 30 - 37
SICI:
1438-2377(2001)213:1<30:RPOFVP>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
POTATO STARCH PASTES; TEMPERATURE-FLUCTUATIONS; STORAGE; DISPERSIONS; TISSUE; APPLE; GELS;
Keywords:
dynamic properties; cyclic freezing and thawing; microwave; starch concentration; helical ribbon;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
25
Recensione:
Indirizzi per estratti:
Indirizzo: Torres, MDA CSIC, Inst Frio, Dept Plant Foods Sci & Technol, Ciudad Univ S-N, E-28040 Madrid, Spain CSIC Ciudad Univ S-N Madrid Spain E-28040 28040 Madrid, Spain
Citazione:
M.D.A. Torres e W. Canet, "Rheological properties of frozen vegetable purees. Effect of freeze-thaw cycles and thawing conditions", EUR FOOD RE, 213(1), 2001, pp. 30-37

Abstract

Results are presented on the effect of the number of successive freeze-thaw cycles and different final thawing conditions on rheological properties of frozen vegetable purees using a specific mixing device (helical ribbon impeller) to follow changes in dynamic properties. The number of freeze-thaw cycles ranged from zero (that is. thawing only) to four and were applied tothree types of commercial product (broccoli-potato, carrot-potato and celery-potato). After freeze-thaw cycles, purees were thawed at room temperature, by microwave at three different settings, and in a saucepan. Rheologicalproperties were affected more by the thawing conditions than by the numberof cycles applied. Saucepan thawing increased the values of these properties as a result of an apparent heavy water loss during heating. The storage modulus (G') was the rheological property most affected by either effect inboth broccoli- and carrot-potato purees, showing that their behaviour is predominantly elastic, with phase angles in the region of 5-12'degrees. After one or two cycles (depending on thawing conditions), broccoli-potato presented much greater elasticity and apparent freeze-thaw stability than the others. Celery-potato puree presented the highest fluidity, possibly becauseits initial higher water content meant that loss modulus values were more significantly affected by thawing conditions. Results showed a complex dependence of the dynamic properties on structural factors of the purees as well as on processing parameters.

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Documento generato il 10/07/20 alle ore 12:13:08