Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates

Autor:	G.H. Brusewitz, A. Anzaldúa-Morales, J.A. Anderson
Rok vydání:	1999
Předmět:	High rate Animal science Chemistry Texture profile analysis Congelation Mineralogy Texture (crystalline) Food Science
Zdroj:	Journal of Food Science. 64:332-335
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1999.tb15894.x
Popis:	Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.
Databáze:	OpenAIRE
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