Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments

Detalhes bibliográficos
Autor(a) principal: Moreira, Lília André
Data de Publicação: 1994
Outros Autores: Oliveira, Fernanda Adelina Rodrigues, Oliveira, Jorge Coelho, Singh, R. Paul
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6684
Resumo: 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.
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spelling Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatmentsCriteria 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.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaMoreira, Lília AndréOliveira, Fernanda Adelina RodriguesOliveira, Jorge CoelhoSingh, R. Paul2011-10-21T14:01:10Z19941994-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6684engMOREIRA, Lília André ...[et al.] - Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments. Journal of Food Processing and Preservation. Vol. 18, n.º 6 (1994), p. 483–496info: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:RCAAP2023-07-12T17:11:14Zoai:repositorio.ucp.pt:10400.14/6684Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:16.525498Repositório 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 Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
title Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
spellingShingle Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
Moreira, Lília André
title_short Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
title_full Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
title_fullStr Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
title_full_unstemmed Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
title_sort Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments
author Moreira, Lília André
author_facet Moreira, Lília André
Oliveira, Fernanda Adelina Rodrigues
Oliveira, Jorge Coelho
Singh, R. Paul
author_role author
author2 Oliveira, Fernanda Adelina Rodrigues
Oliveira, Jorge Coelho
Singh, R. Paul
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Moreira, Lília André
Oliveira, Fernanda Adelina Rodrigues
Oliveira, Jorge Coelho
Singh, R. Paul
description 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.
publishDate 1994
dc.date.none.fl_str_mv 1994
1994-01-01T00:00:00Z
2011-10-21T14:01:10Z
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/10400.14/6684
url http://hdl.handle.net/10400.14/6684
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv MOREIRA, Lília André ...[et al.] - Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments. Journal of Food Processing and Preservation. Vol. 18, n.º 6 (1994), p. 483–496
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 Wiley Blackwell
publisher.none.fl_str_mv Wiley Blackwell
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str 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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