Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots

Detalhes bibliográficos
Autor(a) principal: Fernandes,Lara Santana
Data de Publicação: 2016
Outros Autores: Corrêa,Paulo Cesar, Junqueira,Mateus da Silva, Finger,Fernando Luiz, Cecon,Paulo Roberto
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.
id UFV-5_0c7b18b80c2090cac3523e3b495b071d
oai_identifier_str oai:scielo:S0034-737X2016000300291
network_acronym_str UFV-5
network_name_str Revista Ceres
repository_id_str
spelling 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