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Dynamic measurement of tissue rigidity during freezing and cooking of vegetables.

Author(s) : RAMANA S. V., TAYLOR A. J.

Type of article: Article

Summary

Assessment of the performance of a rheogoniometer for measuring the tissue rigidity of vegetables submitted to different cooking-cooling cycles. Investigation on variable-thickness disks (1 to 9 mm) of potatoes, turnips and parsnips. The real values of G' (constraint module) are difficult to obtain but the apparent value of G' can be used for defining the profiles of changes induced by the increase in temperature (-18 to 80 deg C).

Details

  • Original title: Dynamic measurement of tissue rigidity during freezing and cooking of vegetables.
  • Record ID : 1993-0293
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 58 - n. 2
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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