Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Ceres |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000300291 |
Resumo: | ABSTRACT The textural properties of minimally processed products indicate its quality, and the package is fundamental to maintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during the storage period of minimally processed yellow Peruvian roots, using texture profile analysis (TPA) and relaxation, in function of four types of plastic packaging, combined to refrigeration. The roots were selected, sanitized, peeled and sliced. The processing continued with final sanitization, rinsing and immersion in ascorbic and citric acid solution. The slices were centrifuged and packed in expanded polystyrene trays covered with PVC film, and in high-density polyethylene bags (HDPE), polypropylene bags (PP) and multilayer polyolefin bags for vacuum, and stored at 5 ± 2 ºC and 90 ± 5% relative humidity during 12 days. For the TPA, the parameters of interest were hardness and adhesiveness, automatically calculated from the force curves (F) x time (s). For modeling the relaxation process, the generalized Maxwell model was used. The slices packed in PP and vacuum showed higher hardness and normalized force in the balance (0.7502 and 0.7580, respectively), indicating that they were more elastic, better preserving the quality during storage than slices packed in other packaging. |
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Influence of the type of packaging on textural properties of minimally processed yellow Peruvian rootsArracacia xanthorrhizamathematical modelingmodified atmosphererelaxationtexture profile analysisABSTRACT The textural properties of minimally processed products indicate its quality, and the package is fundamental to maintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during the storage period of minimally processed yellow Peruvian roots, using texture profile analysis (TPA) and relaxation, in function of four types of plastic packaging, combined to refrigeration. The roots were selected, sanitized, peeled and sliced. The processing continued with final sanitization, rinsing and immersion in ascorbic and citric acid solution. The slices were centrifuged and packed in expanded polystyrene trays covered with PVC film, and in high-density polyethylene bags (HDPE), polypropylene bags (PP) and multilayer polyolefin bags for vacuum, and stored at 5 ± 2 ºC and 90 ± 5% relative humidity during 12 days. For the TPA, the parameters of interest were hardness and adhesiveness, automatically calculated from the force curves (F) x time (s). For modeling the relaxation process, the generalized Maxwell model was used. The slices packed in PP and vacuum showed higher hardness and normalized force in the balance (0.7502 and 0.7580, respectively), indicating that they were more elastic, better preserving the quality during storage than slices packed in other packaging.Universidade Federal de Viçosa2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000300291Revista Ceres v.63 n.3 2016reponame:Revista Ceresinstname:Universidade Federal de Viçosa (UFV)instacron:UFV10.1590/0034-737X201663030003info:eu-repo/semantics/openAccessFernandes,Lara SantanaCorrêa,Paulo CesarJunqueira,Mateus da SilvaFinger,Fernando LuizCecon,Paulo Robertoeng2016-08-01T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
title |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
spellingShingle |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots Fernandes,Lara Santana Arracacia xanthorrhiza mathematical modeling modified atmosphere relaxation texture profile analysis |
title_short |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
title_full |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
title_fullStr |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
title_full_unstemmed |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
title_sort |
Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots |
author |
Fernandes,Lara Santana |
author_facet |
Fernandes,Lara Santana Corrêa,Paulo Cesar Junqueira,Mateus da Silva Finger,Fernando Luiz Cecon,Paulo Roberto |
author_role |
author |
author2 |
Corrêa,Paulo Cesar Junqueira,Mateus da Silva Finger,Fernando Luiz Cecon,Paulo Roberto |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fernandes,Lara Santana Corrêa,Paulo Cesar Junqueira,Mateus da Silva Finger,Fernando Luiz Cecon,Paulo Roberto |
dc.subject.por.fl_str_mv |
Arracacia xanthorrhiza mathematical modeling modified atmosphere relaxation texture profile analysis |
topic |
Arracacia xanthorrhiza mathematical modeling modified atmosphere relaxation texture profile analysis |
dc.description.none.fl_txt_mv |
ABSTRACT The textural properties of minimally processed products indicate its quality, and the package is fundamental to maintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during the storage period of minimally processed yellow Peruvian roots, using texture profile analysis (TPA) and relaxation, in function of four types of plastic packaging, combined to refrigeration. The roots were selected, sanitized, peeled and sliced. The processing continued with final sanitization, rinsing and immersion in ascorbic and citric acid solution. The slices were centrifuged and packed in expanded polystyrene trays covered with PVC film, and in high-density polyethylene bags (HDPE), polypropylene bags (PP) and multilayer polyolefin bags for vacuum, and stored at 5 ± 2 ºC and 90 ± 5% relative humidity during 12 days. For the TPA, the parameters of interest were hardness and adhesiveness, automatically calculated from the force curves (F) x time (s). For modeling the relaxation process, the generalized Maxwell model was used. The slices packed in PP and vacuum showed higher hardness and normalized force in the balance (0.7502 and 0.7580, respectively), indicating that they were more elastic, better preserving the quality during storage than slices packed in other packaging. |
description |
ABSTRACT The textural properties of minimally processed products indicate its quality, and the package is fundamental to maintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during the storage period of minimally processed yellow Peruvian roots, using texture profile analysis (TPA) and relaxation, in function of four types of plastic packaging, combined to refrigeration. The roots were selected, sanitized, peeled and sliced. The processing continued with final sanitization, rinsing and immersion in ascorbic and citric acid solution. The slices were centrifuged and packed in expanded polystyrene trays covered with PVC film, and in high-density polyethylene bags (HDPE), polypropylene bags (PP) and multilayer polyolefin bags for vacuum, and stored at 5 ± 2 ºC and 90 ± 5% relative humidity during 12 days. For the TPA, the parameters of interest were hardness and adhesiveness, automatically calculated from the force curves (F) x time (s). For modeling the relaxation process, the generalized Maxwell model was used. The slices packed in PP and vacuum showed higher hardness and normalized force in the balance (0.7502 and 0.7580, respectively), indicating that they were more elastic, better preserving the quality during storage than slices packed in other packaging. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000300291 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000300291 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0034-737X201663030003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.source.none.fl_str_mv |
Revista Ceres v.63 n.3 2016 reponame:Revista Ceres instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Revista Ceres |
collection |
Revista Ceres |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1728006782351048704 |