Study of the effect of freezing on the visco-elastic properties of strawberries
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , |
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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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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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 |
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1799131735802249216 |