Structural parameters that determine the rheological properties of apple puree

Autor: Gérard Cuvelier, N. Biau, Ronan Symoneaux, Catherine M.G.C. Renard, Lucia Espinosa-Muñoz
Přispěvatelé: Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Groupe ESA, UPSP GRAPPE, LUNAM, Agence Nationale de la Recherche: ANR-07-PNRA-030 TEMPANTIOX, Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Auteur indépendant, ANR-07-PNRA-0030,TEMPANTIOX,Des procédés innovants pour proposer des produits transformés à base de fruits aux qualités organoleptiques et nutritionelles optimisées.(2007), Espinosa-Muñoz, Lucia
Rok vydání: 2013
Předmět:
Pectin
taille des particules alimentaires
030309 nutrition & dietetics
matière sèche
Ingénierie des aliments
cydia pomonella
microscopie confocale à balayage laser
séparation cellulaire
module d'élasticité
Viscosity
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Composite material
traitement mécanique
0303 health sciences
mesure rhéologique
sérum
04 agricultural and veterinary sciences
040401 food science
limite d'élasticité
pomme
parenchyme
Particle-size distribution
distribution de taille
comportement rhéologique
Rheology
food.ingredient
Materials science
aliment d'origine végétale
Plant food dispersions
viscosité apparente
03 medical and health sciences
Structure
Mechanical treatment
0404 agricultural biotechnology
food
Food engineering
rhéologie
Elastic modulus
pectine
propriété rhéologique
paramètre de structure
viscosité
purée de fruit
Apparent viscosity
particule alimentaire
morphologie
Particle
Particle size
Food Science
Zdroj: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2013, 119 (3), pp.619-626. ⟨10.1016/j.jfoodeng.2013.06.014⟩
Journal of Food Engineering 3 (119), 619-626. (2013)
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2013.06.014
Popis: The objective of this work is to better understand how the structural parameters (particle content, particle size and serum viscosity) influence the rheological properties of apple purees. An apple puree (called “native”) was ground to obtain dispersions with three different particle size distributions. This mechanical treatment induced the separation of parenchyma irregular cell clusters into regular single cells, modifying both the morphology and the particle size distribution of purees. A separation–reconstitution step made it possible to obtain samples with a wide range of insoluble solids (8–24 g/kg). Pectin was added to some of the samples in order to increase the viscosity of the continuous phase. The rheological behaviour and structural properties of the modified apple purees were investigated using flow and oscillatory rheological measurements, particle size measurements and confocal laser scanning microscopy. Rheological properties such as apparent viscosity, yield stress and elastic modulus decreased as particle size decreased and they increased as insoluble solids content increased. Modelling of rheological properties with master curves made it possible to take into account the apparent relative volume occupied by the particles of different sizes.
Databáze: OpenAIRE
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