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Document IIF

Techniques destructrices et non destructrices d'étude des modifications des propriétés mécaniques des haricots verts dues au traitement minimal par la chaleur.

Destructive and non-destructive techniques to investigate modifications in the mechanical properties of green beans due to minimal heat processing.

Auteurs : MARTENS M., BELIE N. de, BAERDEMAEKER J. de

Résumé

An increased interest of consumers in healthy and ready-to-use food has urged producers to develop new convenience products like minimally processed vegetables that approach the fresh state of the raw vegetable and display an enhanced appearance. When vegetables are subjected to a mild heat treatment followed by refrigerated storage the texture will undergo considerable changes, which are usually evaluated by destructive techniques. The aim of the paper is to use reflectance properties, which were measured as well in the visible as in the near infrared spectrum, to establish the texture changes and correlate these spectral data with the changes in mechanical properties without any destruction of the product.

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Format PDF

Pages : 2000-4

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    20 €

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Détails

  • Titre original : Destructive and non-destructive techniques to investigate modifications in the mechanical properties of green beans due to minimal heat processing.
  • Identifiant de la fiche : 2002-1978
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 543-549; fig.; tabl.; 6 ref.

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