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dc.contributor.author
Garcia Loredo, Analia Belen
dc.contributor.author
Guerrero, Sandra N.
dc.contributor.author
Alzamora, Stella Maris
dc.date.available
2017-05-02T18:03:32Z
dc.date.issued
2013-01
dc.identifier.citation
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.); Elsevier; Journal Of Food Engineering; 114; 2; 1-2013; 164-173
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/15865
dc.description.abstract
This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hydrogen peroxide and short-wave ultraviolet light radiation (UV-C). All pear samples showed a solid behavior (G′ > G’’), but both dynamic moduli decreased in response to the treatments. For treated tissues, the instantaneous elastic (J0) and the retarded (J1, J2) compliances increased, while the steady-state viscosity (ηN) and all mechanical parameters decreased. PLS regression models revealed that texture could be well explained by rheological properties. Deformability modulus (Ed) was positively correlated to sensory fracturability and hardness and negatively correlated to juiciness. J0, J1 and J2 were negatively related to sensory hardness. Compression and creep parameters evidenced changes in structure (mainly rupture of membranes, degradation of middle lamella and cell walls) of surface tissues.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Cut Pear
dc.subject
Uv-C Light
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Antibrowning Solution
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Hydrogen Peroxide
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Rheology
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Texture
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Structure
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-04-28T20:29:38Z
dc.journal.volume
114
dc.journal.number
2
dc.journal.pagination
164-173
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal Of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412004001
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