Cutting test application to general assessment of vegetable texture changes caused by freezing

Góral, Dariusz; Kluza, F.

doi:10.1016/j.jfoodeng.2009.05.017

Cited by 25 publications

(11 citation statements)

References 10 publications

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“…[15] The more material mass of A c c e p t e d M a n u s c r i p t 4 vegetables is lost, the higher maximal cutting force is used. [16] Hence, we suggest that there seems to be a relationship between the nutritional and mechanical properties in plant tissues. A better understanding of their relationship could be conductive to improving the quality control and process design in the food industry and the marketplace.…”

Section: Introductionmentioning

confidence: 80%

“…These larger values at -70 °C might be due to the conjunction effect of relatively well-maintained structures and increased gumminess materials released from damaged cells. [16] Similarly, the more the changes of material mass of vegetables are, the higher the maximal cutting force is used. [16] Besides, long cracks between cells at -196 °C might cause a great loss of cohesive strength, especially after a severe disruption from the first compression.…”

Section: Tpa Parametermentioning

confidence: 99%

“…[16] Similarly, the more the changes of material mass of vegetables are, the higher the maximal cutting force is used. [16] Besides, long cracks between cells at -196 °C might cause a great loss of cohesive strength, especially after a severe disruption from the first compression. In our case, all samples exhibited very low values of resilience.…”

Section: Tpa Parametermentioning

confidence: 99%

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Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

Wang

Shao

et al. 2015

International Journal of Food Properties

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2015): Effect of freezing/thawing temperature on the viscoelastic and nutritional qualities of carrots, International Journal of Food Properties, ABSTRACT This study evaluated and correlated the viscoelastic and nutritional properties of carrots after freezing (-20, -70, and -196 o C) and thawing (4 and 18 o C) treatments. Results showed that all samples exhibited a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response. After treatments, G′, G″, hardness, fracturability, springiness, and chewiness of carrots significantly decreased, whereas loss tangent (Tanδ) increased. Compared with other treatments, fast freezing (-196 o C) and thawing (18 o C) better maintained G′, G″, Downloaded by [Stockholm University Library] at 02:16 09 October 2015 A c c e p t e d M a n u s c r i p t 2 hardness, and fracturability of carrots, and intermediate freezing (-70 o C) better retained springiness, cohesiveness, and chewiness. For nutritional parameters, fast freezing and thawingcondition also contributed to preserving the contents of carotenoids of carrots. Partial least squares regression analysis revealed that β-and α-carotene, lycopene, and soluble sugars were positively correlated with hardness, fracturability, G′, and G″, and negatively with Tanδ in carrots. The variation of viscoelastic parameters could well predict the changes at nutritional levels.

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Section: Introductionmentioning

confidence: 80%

Section: Tpa Parametermentioning

confidence: 99%

Section: Tpa Parametermentioning

confidence: 99%

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Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

Wang

Shao

et al. 2015

International Journal of Food Properties

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“…Additionally, thawing the frozen carrots leads to texture softening, which is supporting the texture softening in control group of G5. This fact may be the result of microstructure damages in the cell wall of control sample (Goral & Kluza, ).…”

Section: Discussionmentioning

confidence: 99%

Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

Shayanfar

Chauhan

Toepfl

et al. 2013

Int J of Food Sci Tech

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The interaction of pulsed electric fields (PEF) with different cryoprotectant and texturizing agents in quality retention of carrot discs was analysed. Increasing the permeability properties by PEF may lead to better accessibility of intracellular materials to freezing and thus reducing the freezing time, leading to better maintaining the texture after thawing. Carrot discs of 5 mm thickness were immersed in different solutions of CaCl 2 , glycerol, trehalose and tap water, and subsequently were treated with PEF (1 kV/cm, 100 pulses, 4 Hz). Then, the samples were drained and packed along with a control group in separate prepared polypropylene pouches. All the samples were frozen at À18°C for 24 h and thawed during 3 h at ambient temperature (20°C) the following day. The quality of the thawed carrot discs was certified by measuring weight loss, firmness, microscopic studies and CIE colorimetric attributes. All the PEF-treated samples, no matter what solution they were soaked in, could significantly (P < 0.05) maintain the firmness as well as colour attributes. However, it was deducted that application of CaCl 2 in conjunction with PEF can result in a firmer texture. Firmness analyses determined that application of PEF alone results in 5.84 N, while its combination with CaCl 2 leads to higher value of 6.63 N. Firmness in control samples was found to be 3.46 N. The SEM studies supported the results of firmness analysis and depicted more integrity in the cell walls of the samples treated with CaCl 2 and glycerol. The weight loss values varied among different samples, and the highest amount and lowest amount were reported in CaCl 2 and solely PEF-treated samples, respectively. There was no significant difference between the colour attributes measured in different groups including control sample (P > 0.05).

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“…In fruits like 'Royal Gala' apples, carotenoid absorptions have a relation with the penetrometer firmness (Rowe et al 2014). For vegetables after the freezing treatment, the more material mass of vegetables is lost, the higher maximal cutting force is required (Góral and Kluza 2009). These findings suggest that in fruits and vegetables, nutritional components could influence the mechanical properties and, in turn, the macroscopic variations of mechanics could act as a crucial indicator for evaluating and selecting products with potential nutritional benefits.…”

Section: Introductionmentioning

confidence: 99%

Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing

Wang

et al. 2017

J Food Sci Technol

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This work evaluated and correlated the mechanical and nutritional properties of carrots after five freezing/thawing cycles (FTC). Results showed that after one FTC, the mechanical parameters (hardness, chewiness, springiness, cohesiveness, resilience, and storage modulus) and the glucose and fructose content sharply decreased and the tangent (Tan) dramatically increased in samples. The contents of lycopene and lutein reached the maximum level after two FTC. And there were no significant changes in the content of α- and β-carotene (around 90 and 50 mg 100 g dry matter, respectively) among all samples. Correlation analysis showed that the mechanical parameters were positively correlated with soluble sugars (fructose, glucose, and sucrose) and negatively with lycopene and lutein Tan were negatively related with soluble sugar. These results suggested that the first freezing/thawing condition could be the key factor for obtaining the products with acceptable quality. The changes in macroscopic mechanics could be used to predict the variations of potential nutritional components in tissues during FTC processing. The deteriorated structural changes (i.g. cell wall dissociation and turgidity loss) could be responsible for these results.

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Cutting test application to general assessment of vegetable texture changes caused by freezing

Cited by 25 publications

References 10 publications

Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing

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