INFLUENCE OF OPERATING CONDITIONS ON SENSORY QUALITY OF MINIMALLY PROCESSED OSMOTICALLY DEHYDRATED GUAVA

Autor:	Ivania Rodríguez, Ramiro Jimenez, Maragarita Nuñez, Gloria Panadés, A. Albors, Pedro Fito, Amparo Chiralt
Rok vydání:	2003
Předmět:	Design–Expert Atmospheric pressure Chemistry Sensory system Food science Process time Cellular level Safety Risk Reliability and Quality Flavor Food Science
Zdroj:	Journal of Food Quality. 26:91-103
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.2003.tb00230.x
Popis:	The influence of solution temperature (T), process time (t) and pressure regimen (P) on the sensory quality of minimally processed, osmotically dehydrated guava was analyzed. The study encompassed these values of each independent variable: T-30, 40 and 50C; t-60, 120 and 180 min, and P-atmospheric pressure, pulsed vacuum (5 min under vacuum, then atmospheric pressure) and continuous vacuum. The product was sensorially evaluated for color, flavor and firmness. Results were processed by means of the Design Expert version 5 software. Temperature, time and pressure regimen were shown to significantly influence the product's flavor. No effect of the factors on the fruit's color and firmness could be demonstrated. At the cellular level the tissues of guava treated at 40C for 60 min under pulsed vacuum are not significantly altered.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::75383f8ec79f9e72c5c5273708cf9043 https://doi.org/10.1111/j.1745-4557.2003.tb00230.x Zobrazit plný text záznamu