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TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. I. A DESCRIPTIVE METHOD to SEGREGATE EFFECTS of PROCESS TREATMENTS
Author(s) -
MOREIRA LÍLIA ANDRÉ,
OLIVEIRA FERNANDA ADELINA RODRIGUES,
OLIVEIRA JORGE COELHO,
SINGH R. PAUL
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00270.x
Subject(s) - softening , hardening (computing) , raw material , preprocessor , texture (cosmology) , process engineering , food processing , materials science , thermal , mathematics , computer science , biological system , food science , statistics , artificial intelligence , engineering , chemistry , composite material , thermodynamics , physics , image (mathematics) , organic chemistry , layer (electronics) , biology
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.