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THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION 1
Author(s) -
LOH J.,
BREENE W. M.
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00261.x
Subject(s) - texture (cosmology) , materials science , horticulture , botany , maturity (psychological) , biological system , food science , biology , computer science , psychology , developmental psychology , artificial intelligence , image (mathematics)
The pattern of fracturability loss of 11 selected fruits and vegetables during thermal processing was studied. In general, the first‐order kinetic model is adequate in describing such changes during heating of edible plant tissue before reaching equilibrium texture. However, textural changes are less predictable by the first‐order kinetic model in tissues having thick cell walls (such as those derived from stems and roots) than in tissues having thin cell walls (such as those derived from fruits). For a given species (potato), the first‐order model can be applied regardless of sample dimension, morphological origin of the sample, heating temperature, variety, prior storage conditions, maturity and minor agronomic variation.