RHEOLOGICAL ANALYSIS OF THE DEVELOPMENT OF APPLE STRUCTURAL COMPONENTS DURING RIPENING AND STORAGE.

ANALYSE RHEOLOGIQUE DE L'EVOLUTION DES COMPOSANTS STRUCTURAUX DE LA POMME, AU COURS DE LA MATURATION ET DE LA CONSERVATION.

Type of article: Article

Summary

A RHEOLOGICAL ANALYSIS IS PRESENTED, BASED ON THE STUDY OF DIAGRAMS OBTAINED WITH THE FOOD TECHNOLOGY CORPORATION (KRAMER SHEAR PRESS). THE APPROACH CONSISTS IN SEPARATING DISTINCT RHEOLOGICAL PHASES ON THE DIAGRAMS AND IN QUANTITATIVELY DETERMINING THE DERIVED PARAMETERS. THE DEVELOPMENT OF FRUIT STRUCTURAL COMPONENTS WAS STUDIED DURING RIPENING IN AIR AT 293 K (20 DEG C), AND ALSO THE CHANGES IN TEXTURE PARAMETERS DURING STORAGE IN AIR AT 273 K (0 DEG C) AND DURING CA STORAGE (3% O2, 5% CO2) AT 273 AND 281 K (0 AND 8 DEG C). MEASUREMENTS WERE MADE ON GRANNY SMITH AND GOLDEN DELICIOUS AND A COMPARISON WAS MADE.

Details

Original title: ANALYSE RHEOLOGIQUE DE L'EVOLUTION DES COMPOSANTS STRUCTURAUX DE LA POMME, AU COURS DE LA MATURATION ET DE LA CONSERVATION.
Record ID : 1982-1948
Languages: French
Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 1
Publication date: 1982

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Indexing

Themes: Food engineering;
Fruit
Keywords: Rheological property; Controlled atmosphere; Chilling; Physical property; Apple; Ripening (fruit); Development