Artículos de revistas
Modelling The Acidification Curve Of Tropical Fruits: Cashew Apple, Coconut, Kiwi, Mango, Papaya, Red Guava, Watermelon And Yellow Melon
Registro en:
International Food Research Journal. , v. 20, n. 2, p. 763 - 767, 2013.
19854668
2-s2.0-84874991181
Autor
Santos B.K.
Juliano G.M.
Reis R.M.
Pereira I.O.
Turatti M.A.
Augusto P.E.D.
Institución
Resumen
The tropical/exotic fruits are important sources of nutrients, and its pleasant flavour and sensory profile results in a growing demand worldwide. Therefore there is a need for better understanding its processing and properties. The acidification is a unit operation widely used in vegetable processing, in special associated to pasteurization in order to guarantee the food preservation. Moreover, the acidification is widely used in pectin gels development, which is important for some fruit products processing and stability. However, although being extensively applied in fruit products processing, the acidification is slightly studied, in special its mathematical description. The present work evaluated two mathematical functions in order to modelling eight fruit pulps acidification curve. Both functions described well the experimental data and can be used for modelling the fruit pulp acidification curve. The obtained results can be directly used for processing design, being potentially useful for future studies on food properties and process design. 20 2 763 767 Augusto, P.E.D., Falguera, V., Cristianini, M., Ibarz, A., Rheological behavior of tomato juice: steady-state shear and time-dependent modeling (2012) Food and Bioprocess Technology, 5 (5), pp. 1715-1723 Augusto, P.E.D., Soares, B.M.C., Chiu, M.C., Gonçalves, L.A.G., Modelling the effect of temperature on the lipid solid fat content (SFC) (2012) Food Research International, 45, pp. 132-135 Augusto, P.E.D., Cristianini, M., Ibarz, A., Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp (2012) Journal of Food Engineering, 108, pp. 183-289 Bemiller, J.N., Whistler, R.L., Carbohydrates (1996) Food Chemistry, , Fennema, O. R. (Ed.). New York: Marcel Dekker, 3ed Berbari, S.A.G., Silveira, N.F.A., Oliveira, L.A.T., Avaliação do comportamento de pasta de alho durante o armazenamento (Allium sativum L.) (2003) Ciência e Tecnologia de Alimentos, 23 (3), pp. 468-472 Berbari, S.A.G., Prati, P., Junqueira, V.C.A., Qualidade do palmito da palmeira real em conserva (2008) Ciência e Tecnologia de Alimentos, 28, pp. 135-141 Ceva-Antunes, P.M.N., Bizzo, H.R., Silva, A.S., Carvalho, C.P.S., Antunes, O.A.C., Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME) (2006) LWT - Food Science and Technology, 39, pp. 436-442 Derossi, A., Fiore, A.G., Pilli, T., De Severini, C., A review on acidifying treatments for vegetable canned food (2011) Critical Reviews in Food Science and Nutrition, 51 (10), pp. 955-964 Furtado, G.F., Silva, F.S., Porto, A.G., Santos, P., Secagem de polpa de ceriguela pelo método de camada de espuma (2010) Revista Brasileira de Produtos Agroindustriais, 12 (1), pp. 9-14 Nogueira, J.N., Cantarelli, P.R., Gallo, C.R., Moreno, I.A., M. Efeito da acidificação, fermentação e adição de cálcio na qualidade de couve-flor (Brassica oleraceae L. ) processada pelo calor (1993) Scientia Agrícola, 50 (1), pp. 127-139 Oliveira, J.M., Lessio, B.C., Morgante, C.M., Santos, M.M., Augusto, P.E.D., Specific heat (Cp) of tropical fruits: cajá, cashew apple, cocoa, kiwi, pitanga, soursop fruit and yellow melon (2012) International Food Research Journal, 19 (3), pp. 811-814 Peçanha, D.A., Neves, T.G., Verruma-Bernardi, M.R., Deliza, R., Araújo, K.G.L., Kajishima, S., Pinheiro, M.S., Qualidade microbiológica, físico-química e sensorial de goiabada tipo cascão produzida na região norte do Estado do Rio de Janeiro (2006) Brazilian Journal Food Technology, 9 (1), pp. 25-32 Torrezan, R., Jardine, J.G., Vitali, A.A., Efeito da adição de solutos e ácidos em polpa de goiaba (1999) Ciência e Tecnologia de Alimentos, 19 (1), pp. 43-45 Sant'Ana, A.S., Preface: special issue on exotic fruits (2011) Food Research International, 44, p. 1657 Silva, M.C.A., Azevedo, L.C., Martins, A.A., Souza, D.G., Lubarino, J.C., (2010) Avaliação do comportamento de acidulantes em diferentes tecidos vegetais, , V CONNEPI - 2010