Effect of heat treatment on the rheological properties and color of pumpkins (Cucurbita moschate)

dc.contributor.authorSilva, Keila de Souza
dc.contributor.authorGarcia, Carolina Castilho
dc.contributor.authorRomero, Javier Telis [UNESP]
dc.contributor.authorMauro, Maria Aparecida [UNESP]
dc.contributor.institutionChemical Engineering Department, Northern Paulista University Center (UNORP)
dc.contributor.institutionFederal Technological University of Paraná (UTFPR)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T16:59:02Z
dc.date.available2018-12-11T16:59:02Z
dc.date.issued2015-01-01
dc.description.abstractThe aim is to investigate the eff ects of stepwise blanching and its combination with drying on rheological properties and change of color in pumpkins (Cucurbita moschata). 1 cm thick samples were immersed in water at 55 °C for diff erent times, followed by diff erent holding times prior to inactivation of the enzyme (97 °C/5minutes). Controled samples were obtained after blanching at 97 °C for 5 minutes. The texture and color of the samples were measured and the rheological parameters calculated according to the Maxwell model. The results showed that stepwise blanching for 40 minutes with 30 minutes of holding time provided samples with equilibrium modulus of elasticity greater than the control samples. These parameters were used as blanching pre-treatment to convective drying with air at 60 °C and a velocity of 1.5 m/s for diff erent drying times. Stepwise blanched samples showed firmer tissues than control samples after drying. There were no significant diff erences in the lightness and redness of stepwise blanched samples and control samples during drying.en
dc.description.affiliationChemical Engineering Department, Northern Paulista University Center (UNORP)
dc.description.affiliationFederal Technological University of Paraná (UTFPR)
dc.description.affiliationDepartment of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Language, and Physical Sciences (IBILCE)
dc.description.affiliationUnespDepartment of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Language, and Physical Sciences (IBILCE)
dc.identifierhttp://dx.doi.org/10.5380/cep.v33i1.43810
dc.identifier.citationBoletim Centro de Pesquisa de Processamento de Alimentos, v. 33, n. 1, 2015.
dc.identifier.doi10.5380/cep.v33i1.43810
dc.identifier.issn1983-9774
dc.identifier.issn0102-0323
dc.identifier.lattes2405706828751494
dc.identifier.scopus2-s2.0-84946054620
dc.identifier.urihttp://hdl.handle.net/11449/172173
dc.language.isoeng
dc.relation.ispartofBoletim Centro de Pesquisa de Processamento de Alimentos
dc.relation.ispartofsjr0,117
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectColor
dc.subjectDrying
dc.subjectMaxwell model
dc.subjectStepwise blanching
dc.subjectTexture
dc.titleEffect of heat treatment on the rheological properties and color of pumpkins (Cucurbita moschate)en
dc.typeArtigo
unesp.advisor.lattes2405706828751494
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentFísica - IBILCEpt

Arquivos