Study of the effect of freezing on the visco-elastic properties of strawberries

Detalhes bibliográficos
Autor(a) principal: Fundo, J.
Data de Publicação: 2004
Outros Autores: Brandão, Teresa R. S., Quintas, M., Silva, C. L. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6152
Resumo: The objective of this work was to study the influence of freezing on the visco-elastic properties of strawberries. Food structure plays an important role in food quality and functionality. It is important for the consumers to find an identical sensation when they eat a fresh strawberry and when the strawberry is defrosted. The visco-elastic properties of a food product are an indirect measure of its structure. Experimental measurements of these properties may correlate to changes on the physical attributes of the product. In this work, a dynamic mechanical analyser was used to assess changes on loss (E’’) and storage (E’) modulus, applying a compressive test with a Ø1.5 cm parallel plate geometry. Strawberries were acquired in a local market and frozen in a blast and fluidized bed freezer at –30 ºC for 1 hour. Samples were stored at –30 ºC in freezing chambers. Analyses were performed on fresh strawberries, after freezing and during storage. The samples were cut in small cylinders (1.5cm x 1.5cm) and left to relax during 1 hour at room temperature. Preliminary tests were performed in order to evaluate the linear visco-elastic region and the loss and storage modulus were determined. A dynamic frequency sweep test was also performed. Results showed that the behaviour of fresh strawberry sample varies significantly when compared with a defrosted sample. The influence of the storage still cannot be evaluated and is currently under study. Overall, it can be concluded that the freezing process greatly influenced the visco-elastic properties of the strawberries.
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spelling Study of the effect of freezing on the visco-elastic properties of strawberriesStrawberryVisco-elastic propertiesFreezingThe objective of this work was to study the influence of freezing on the visco-elastic properties of strawberries. Food structure plays an important role in food quality and functionality. It is important for the consumers to find an identical sensation when they eat a fresh strawberry and when the strawberry is defrosted. The visco-elastic properties of a food product are an indirect measure of its structure. Experimental measurements of these properties may correlate to changes on the physical attributes of the product. In this work, a dynamic mechanical analyser was used to assess changes on loss (E’’) and storage (E’) modulus, applying a compressive test with a Ø1.5 cm parallel plate geometry. Strawberries were acquired in a local market and frozen in a blast and fluidized bed freezer at –30 ºC for 1 hour. Samples were stored at –30 ºC in freezing chambers. Analyses were performed on fresh strawberries, after freezing and during storage. The samples were cut in small cylinders (1.5cm x 1.5cm) and left to relax during 1 hour at room temperature. Preliminary tests were performed in order to evaluate the linear visco-elastic region and the loss and storage modulus were determined. A dynamic frequency sweep test was also performed. Results showed that the behaviour of fresh strawberry sample varies significantly when compared with a defrosted sample. The influence of the storage still cannot be evaluated and is currently under study. Overall, it can be concluded that the freezing process greatly influenced the visco-elastic properties of the strawberries.Grupo Español de Reologia / Sociedade Portuguesa de ReologiaVeritati - Repositório Institucional da Universidade Católica PortuguesaFundo, J.Brandão, Teresa R. S.Quintas, M.Silva, C. L. M.2011-10-14T23:33:41Z20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6152engFUNDO, J... [et al.] - Study of the effect of freezing on the visco-elastic properties of strawberries. In Encontro Ibérico de Reologia, IBEREO'04, Beja, Portugal, 9-11 Setembro, 2004. 6 p. - Progress in Rheology of biological and synthetic polymer systems, IBEREO'04. Beja : Instituto Politécnico de Beja, 2004. ISBN 972-99301-0-4. 6 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:12:05Zoai:repositorio.ucp.pt:10400.14/6152Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:51.263546Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Study of the effect of freezing on the visco-elastic properties of strawberries
title Study of the effect of freezing on the visco-elastic properties of strawberries
spellingShingle Study of the effect of freezing on the visco-elastic properties of strawberries
Fundo, J.
Strawberry
Visco-elastic properties
Freezing
title_short Study of the effect of freezing on the visco-elastic properties of strawberries
title_full Study of the effect of freezing on the visco-elastic properties of strawberries
title_fullStr Study of the effect of freezing on the visco-elastic properties of strawberries
title_full_unstemmed Study of the effect of freezing on the visco-elastic properties of strawberries
title_sort Study of the effect of freezing on the visco-elastic properties of strawberries
author Fundo, J.
author_facet Fundo, J.
Brandão, Teresa R. S.
Quintas, M.
Silva, C. L. M.
author_role author
author2 Brandão, Teresa R. S.
Quintas, M.
Silva, C. L. M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Fundo, J.
Brandão, Teresa R. S.
Quintas, M.
Silva, C. L. M.
dc.subject.por.fl_str_mv Strawberry
Visco-elastic properties
Freezing
topic Strawberry
Visco-elastic properties
Freezing
description The objective of this work was to study the influence of freezing on the visco-elastic properties of strawberries. Food structure plays an important role in food quality and functionality. It is important for the consumers to find an identical sensation when they eat a fresh strawberry and when the strawberry is defrosted. The visco-elastic properties of a food product are an indirect measure of its structure. Experimental measurements of these properties may correlate to changes on the physical attributes of the product. In this work, a dynamic mechanical analyser was used to assess changes on loss (E’’) and storage (E’) modulus, applying a compressive test with a Ø1.5 cm parallel plate geometry. Strawberries were acquired in a local market and frozen in a blast and fluidized bed freezer at –30 ºC for 1 hour. Samples were stored at –30 ºC in freezing chambers. Analyses were performed on fresh strawberries, after freezing and during storage. The samples were cut in small cylinders (1.5cm x 1.5cm) and left to relax during 1 hour at room temperature. Preliminary tests were performed in order to evaluate the linear visco-elastic region and the loss and storage modulus were determined. A dynamic frequency sweep test was also performed. Results showed that the behaviour of fresh strawberry sample varies significantly when compared with a defrosted sample. The influence of the storage still cannot be evaluated and is currently under study. Overall, it can be concluded that the freezing process greatly influenced the visco-elastic properties of the strawberries.
publishDate 2004
dc.date.none.fl_str_mv 2004
2004-01-01T00:00:00Z
2011-10-14T23:33:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6152
url http://hdl.handle.net/10400.14/6152
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv FUNDO, J... [et al.] - Study of the effect of freezing on the visco-elastic properties of strawberries. In Encontro Ibérico de Reologia, IBEREO'04, Beja, Portugal, 9-11 Setembro, 2004. 6 p. - Progress in Rheology of biological and synthetic polymer systems, IBEREO'04. Beja : Instituto Politécnico de Beja, 2004. ISBN 972-99301-0-4. 6 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Grupo Español de Reologia / Sociedade Portuguesa de Reologia
publisher.none.fl_str_mv Grupo Español de Reologia / Sociedade Portuguesa de Reologia
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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