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: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://dx.doi.org/10.1590/0034-737X201663030003 http://www.locus.ufv.br/handle/123456789/17351 |
Resumo: | 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 analysisThe 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.As propriedades texturais dos produtos minimamente processados indicam a sua qualidade, sendo a embalagem fundamental para manter a conservação destes alimentos. Objetivou-se com este trabalho avaliar as alterações de textura que ocorrem durante o armazenamento das batatas baroa minimamente processadas através da análise do perfil de textura (TPA) e relaxação, em função de 4 tipos de embalagens plásticas, combinadas à refrigeração. As batatas baroa foram selecionadas, lavadas, sanitizadas, descascadas e cortadas em rodelas. O processamento prosseguiu com sanitização final, enxágue e imersão em solução de ácido ascórbico e ácido cítrico. As rodelas foram centrifugadas e acondicionadas em bandejas de poliestireno expandido revestidas com filme de PVC e em sacos de polietileno de alta densidade (PEAD), de polipropileno (PP) e de poliolefina multicamadas para vácuo e foram mantidas a 5 ± 2 ºC e 90 ± 5% de umidade relativa, durante 12 dias. Para o TPA, os parâmetros de interesse foram dureza e adesividade, calculados a partir das curvas de força (N) x tempo (s). Para a modelagem da relaxação utilizou-se o modelo generalizado de Maxwell. As rodelas acondicionadas nas embalagens de PP e à vácuo apresentaram valor mais elevado de dureza e maior força normalizada no equilíbrio (0,7502 e 0,7580, respectivamente) indicando que foram mais elásticas, preservando melhor a qualidade durante o armazenamento que as rodelas acondicionadas nas demais embalagens.Revista Ceres2018-02-06T16:05:16Z2018-02-06T16:05:16Z2016-05-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf2177-3491http://dx.doi.org/10.1590/0034-737X201663030003http://www.locus.ufv.br/handle/123456789/17351engv. 63, n.3, p. 291-296, May/June 2016Fernandes, Lara SantanaCorrêa, Paulo CesarJunqueira, Mateus da SilvaFinger, Fernando LuizCecon, Paulo Robertoinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T06:23:36Zoai:locus.ufv.br:123456789/17351Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T06:23:36LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
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 |
description |
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 |
2016-05-10 2018-02-06T16:05:16Z 2018-02-06T16:05:16Z |
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 |
2177-3491 http://dx.doi.org/10.1590/0034-737X201663030003 http://www.locus.ufv.br/handle/123456789/17351 |
identifier_str_mv |
2177-3491 |
url |
http://dx.doi.org/10.1590/0034-737X201663030003 http://www.locus.ufv.br/handle/123456789/17351 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
v. 63, n.3, p. 291-296, May/June 2016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
pdf application/pdf |
dc.publisher.none.fl_str_mv |
Revista Ceres |
publisher.none.fl_str_mv |
Revista Ceres |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1822610549497659392 |