Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

Jaime Ortiz-Viedma; Alicia Rodriguez; Camila Vega; Fernando Osorio; Bruno Defillipi; Rául Ferreira; Jorge Saavedra

doi:10.1016/j.jfoodeng.2017.09.014

Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

Jaime Ortiz-Viedma, Alicia Rodriguez, Camila Vega, Fernando Osorio, Bruno Defillipi, Rául Ferreira, Jorge Saavedra

SCHOOL OF FOOD SCIENCES

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

Abstract

Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (σ_max), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp purée. The ripening produced a decrease in σ_max in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R² = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.

Original language	English
Pages (from-to)	62-70
Number of pages	9
Journal	Journal of Food Engineering
Volume	219
DOIs	https://doi.org/10.1016/j.jfoodeng.2017.09.014
State	Published - Feb 2018

Keywords

Avocado
Flow properties
Microstructure
Ripening
Viscoelasticity

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10.1016/j.jfoodeng.2017.09.014

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title = "Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions",

abstract = "Microstructural and rheological changes in whole and ground (pur{\'e}e) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (σmax), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp pur{\'e}e. The ripening produced a decrease in σmax in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R2 = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.",

keywords = "Avocado, Flow properties, Microstructure, Ripening, Viscoelasticity",

author = "Jaime Ortiz-Viedma and Alicia Rodriguez and Camila Vega and Fernando Osorio and Bruno Defillipi and R{\'a}ul Ferreira and Jorge Saavedra",

note = "Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

year = "2018",

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doi = "10.1016/j.jfoodeng.2017.09.014",

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T1 - Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

AU - Ortiz-Viedma, Jaime

AU - Rodriguez, Alicia

AU - Vega, Camila

AU - Osorio, Fernando

AU - Defillipi, Bruno

AU - Ferreira, Rául

AU - Saavedra, Jorge

PY - 2018/2

Y1 - 2018/2

N2 - Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (σmax), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp purée. The ripening produced a decrease in σmax in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R2 = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.

AB - Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10 °C). The maximum stress (σmax), relaxation test and microstructural changes were applied to mesocarp chunks. The shear stress (τ), apparent viscosity (η) and complex modulus of viscoelasticity (G*) were analyzed in the mesocarp purée. The ripening produced a decrease in σmax in both harvest, observing microstructural damage of the plant tissue over 30 days. The values of τ and η decreased, adjusting well to the Cross - Willianson (R2 = 0.95–0.94) and Herschel - Bulkley (r2 = 0.91–0.98) models. G* has an elastic tendency (G′) with a decrease in hysteresis. The results corroborate the impact of ripening on the rheological properties of the fruit.

KW - Avocado

KW - Flow properties

KW - Microstructure

KW - Ripening

KW - Viscoelasticity

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DO - 10.1016/j.jfoodeng.2017.09.014

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AN - SCOPUS:85030152350

SN - 0260-8774

VL - 219

SP - 62

EP - 70

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions

Abstract

Keywords

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