Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure |
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| Affiliation: | 1. Departamento de Industrias, Facultad de Ciencias Exactas, Universidad de Buenos Aires, Buenos Aires, Argentina;2. Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W1;1. Institut des Sciences de la Vie, Université Catholique de Louvain, Croix du Sud 2, B-1348 Louvain-la-Neuve, Belgium;2. Louvain Drug Research Institute, Université Catholique de Louvain, Avenue Mounier 73, B-1200 Woluwé-Saint-Lambert, Belgium;3. Laboratoire d’Ecologie Animale et Ecotoxicologie, Université de Liège, Allée du 6 août 15, B-4000 Liège, Belgium;1. Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Str. Chelmonskiego 37a, Wrocław 51-630, Poland;2. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, Olsztyn 10-748, Poland;3. Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, Str. Chelmonskiego 37, Wrocław 51-360, Poland;4. Poznan University of Life Sciences, Str. Wojska Polskiego 28, Poznan 60-637, Poland;1. Department of Agricultural and Bio-resources Engineering, Michael Okpara University of Agriculture, Umudike, P.M.B, 7267 Umuahia, Abia State, Nigeria;2. Energy, Exergy and Environmental Research Group (EEERG), Department of Mechanical Engineering, Michael Okpara University of Agriculture, Umudike, P.M.B, 7267 Umuahia, Abia State, Nigeria;3. MANAPSE Laboratory, Faculty of Sciences, Mohammed V University in Rabat, 1014 RP Rabat, Morocco;4. Department of Forestry and Agriculture, CFA-CFPPA of Mirecourt, 22 rue d, Docteur Grosjean, 88500 Mirecourt, France;5. Université Mohammed V de Rabat, Faculté des Sciences, Laboratoire de Matière Condensée et Sciences Interdisciplinaires Unité de Recherche Labellisée CNRST URL-CNRST-17, B.P. 1014 RP Rabat, Morocco;6. Department of Mechanical Engineering, University of New Brunswick ,15 Dineen Drive, E3B 5A3 Fredericton, New Brunswick, Canada;7. Sustainable and Renewable Energy Engineering Department, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates;1. Department of Horticulture, Kangwon National University, Chuncheon 24341, Republic of Korea;2. Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Republic of Korea;3. Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Republic of Korea;4. Department of Horticulture and Plant Sciences, Jimma University, Jimma 378, Ethiopia;1. The New Zealand Institute for Plant & Food Research Ltd, Private Bag 11600, Palmerston North 4442, New Zealand;2. Drummond Food Science Advisory Ltd, Leeston, New Zealand |
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| Abstract: | The effects of blanching and osmotic dehydration on the small deformation rheological properties and structure of kiwi fruit were determined. Kiwi fruit tissue behaved as an elastic solid with storage moduli (G′) dominating the viscoelastic response (G′′/G′∼0.2). Both storage (G′) and loss (G′′)moduli were frequency independent and a clear linear viscoelastic range was evident. In general, G′ and G′′ decreased upon blanching and osmotic dehydration due to tissue damage. Structural changes caused by blanching included swelling of the cell walls and increases in the extent of cell–cell separation in the middle lamella. For atmospheric osmotic dehydration, high levels of solutes were observed within the cells which lead to a reduction of freezable water. For unripe tissue, G′ and G′′ increased with vacuum dehydration and it seemed that both cell wall integrity and cellular turgor were preserved to a greater extent than in ripe processed tissue. When calcium was added to the osmoticum during osmotic dehydration under vacuum, no differences in dynamic rheological behaviour or tissue structure were detected. |
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