Kinetics of texture degradation in apples during thermal processing

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.contributor.author	Σέρβος, Διονύσιος	el
dc.contributor.author	Παρλιάρος, Δημήτριος	el
dc.date.accessioned	2015-05-27T16:41:44Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11252
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.researchgate.net	en
dc.source	http://www.researchgate.net/publication/230813586_Kinetics_of_texture_degradation_in_apples_during_thermal_processing	en
dc.subject	Rheology
dc.subject	Kinetic mechanism
dc.subject	Ρεολογία
dc.subject	Κινητικός μηχανισμός
dc.subject	Heat treatment
dc.subject	Θερμική επεξεργασία
dc.title	Kinetics of texture degradation in apples during thermal processing	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	1996
heal.bibliographicCitation	Lazos, E., Servos, D. and Parliaros, D. (1996) Kinetics of texture degradation in apples during thermal processing. "Chimika Chronika, New Series", 25, p.11-28	en
heal.abstract	Instrumental Texture Profile Analysis can be used in studying thermal degradation of apple texture. Heating time and temperature significantly reduced fracturability, hardness, energy required during first compression and gumminess in both Red and Golden Delicious apples. Heating time did not significantly affect changes of springiness, cohesiveness and chewiness in both varieties. The changes in energy required during second compression were significant for Red but not for Golden Delicious apples. Two first-order kinetic mechanisms (1 & 2) are required to describe changes of apple texture during thermal processing. The rate constant for 1 was at least 16 times that for 2; activation energy was 27.7-92.6 kJM-1 for both. The z values were 25-99°C and QIO coefficients 1.26-2.50 for both mechanisms. Such results can be used to improve thermal processes for apples. Kinetics of texture degradation in apples during thermal processing.	en
heal.journalName	Chimika Chronika, New Series	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true