Mechanical properties and structure of unripe oranges during processing of "spoon sweets"

dc.contributor.author	Κατσιφέρης, Θεοφάνης	el
dc.contributor.author	Ζόγκζας, Νικόλαος Π.	el
dc.contributor.author	Καραθάνος, Βάϊος Θ.	el
dc.date.accessioned	2015-05-27T06:31:30Z
dc.date.available	2015-05-27T06:31:30Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11217
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0260877408001891#	el
dc.subject	Citrus fruits
dc.subject	Texture
dc.subject	Εσπεριδοειδή
dc.subject	Osmotic dehydration
dc.subject	Ωσμωτική αφυδάτωση
dc.subject	Υφή
dc.subject	Thermal softening
dc.subject	Θερμικό μαλάκωμα
dc.title	Mechanical properties and structure of unripe oranges during processing of "spoon sweets"	en
heal.type	journalArticle
heal.classification	Chemical technology
heal.classification	Food technology
heal.classification	Χημική τεχνολογία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημική τεχνολογία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85026231
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001008980
heal.identifier.secondary	doi:10.1016/j.jfoodeng.2008.04.014
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	2008-11
heal.bibliographicCitation	Katsiferis, T., Zogzas, N. P. and Karathanos, V. T. (2008). Mechanical properties and structure of unripe oranges during processing of "spoon sweets". "Journal of Food Engineering", 89(2), November 2008. pp 149-155. Available from: http://www.sciencedirect.com/science/article/pii/S0260877408001891#. [Accessed 27/04/2008]	en
heal.abstract	Sweetened fruits and vegetables, named "spoon sweets", are produced by soaking in hot water and subsequent treatment with sugar solutions. Fresh small unripe oranges were processed with sucrose syrup (30%, 45% and 60%, w/v) at various temperatures (28 °C, 55 °C, 70 °C and 90 °C). Pretreatment soaking of fruits at temperatures higher than 90 °C is necessary for texture softening (up to 90% of initial texture). The mechanical properties of the fruits in warm water (55 °C, 70 °C, 90 °C) were also examined by submission to force-compression tests using a texture analysis device. Four texture parameters were selected for evaluation: hardness, failure stress, failure strain and Young's modulus of elasticity. Mechanical properties, water loss and sugar solid gain of samples showed a strong dependence on the processing temperature, on the presoaking time and on the sucrose concentration. Increase of syrup concentration during prolonged osmotic processing at 90 °C of the presoaked samples showed a stabilization of skin firmness and strength	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Journal of Food Engineering	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true