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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

12 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)62-70
Número de páginas9
PublicaciónJournal of Food Engineering
Volumen219
DOI
EstadoPublicada - feb. 2018
Publicado de forma externa

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