... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, a... more ... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, and cloves is attributed to eugenol (2-methoxy-4-allyl phenol) and cinnamic aldehyde, which are major constituents of the volatile oils of these spices (Bullerman et al., 1977; Farrell, 1990). ...
ABSTRACT The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia... more ABSTRACT The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganisms growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) was also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Non linear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice.
The objective of this work was to determine the effect of calcium impregnation at high temperatur... more The objective of this work was to determine the effect of calcium impregnation at high temperatures on the viscoelastic properties of potato slices using oscillatory shear and creep tests. Impregnation at high temperature was conducted at atmospheric pressure under conditions of internal mass transport control by immersing potato slices in agitated isotonic calcium solutions (5.88 % w/w calcium gluconate and
Go to AGRIS search. Structural changes in the minimal processing of fruits: some effects of blanc... more Go to AGRIS search. Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation. ...
... of fruits during processing, affecting creep response and storage modulus: degree of tissue t... more ... of fruits during processing, affecting creep response and storage modulus: degree of tissue turgidity, cellulose microfibrils slipping through the amor-phous matrix of ... about the effect of osmotic dehydration and the type of osmotic agent on material properties of apple, the main ...
ABSTRACT The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression prope... more ABSTRACT The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J 0 and the retarded compliances J 1 and J 2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J 0, J 1, and J 2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.
Texture is a quality attribute that is critical in determining the acceptability of raw and proce... more Texture is a quality attribute that is critical in determining the acceptability of raw and processed fruits, so it is of primary concern in product development and/or preservation techniques design. Texture is a sensory attribute that can only be sensed by people. Perceived texture results from an array of sensory inputs, arising before and during consumption (Jack et al., 1995).
The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacu... more The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacuum (VI) on the rate of moisture movement during the first falling rate period of air drying of apples at 60°C was studied. It was found that the effective diffusion coefficient of water (Def) calculated with Fick’s second law was strongly affected by heat pretreatment. With
Advances in Experimental Medicine and Biology, 2006
... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, a... more ... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, and cloves is attributed to eugenol (2-methoxy-4-allyl phenol) and cinnamic aldehyde, which are major constituents of the volatile oils of these spices (Bullerman et al., 1977; Farrell, 1990). ...
... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, a... more ... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, and cloves is attributed to eugenol (2-methoxy-4-allyl phenol) and cinnamic aldehyde, which are major constituents of the volatile oils of these spices (Bullerman et al., 1977; Farrell, 1990). ...
ABSTRACT The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia... more ABSTRACT The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganisms growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) was also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Non linear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice.
The objective of this work was to determine the effect of calcium impregnation at high temperatur... more The objective of this work was to determine the effect of calcium impregnation at high temperatures on the viscoelastic properties of potato slices using oscillatory shear and creep tests. Impregnation at high temperature was conducted at atmospheric pressure under conditions of internal mass transport control by immersing potato slices in agitated isotonic calcium solutions (5.88 % w/w calcium gluconate and
Go to AGRIS search. Structural changes in the minimal processing of fruits: some effects of blanc... more Go to AGRIS search. Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation. ...
... of fruits during processing, affecting creep response and storage modulus: degree of tissue t... more ... of fruits during processing, affecting creep response and storage modulus: degree of tissue turgidity, cellulose microfibrils slipping through the amor-phous matrix of ... about the effect of osmotic dehydration and the type of osmotic agent on material properties of apple, the main ...
ABSTRACT The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression prope... more ABSTRACT The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J 0 and the retarded compliances J 1 and J 2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J 0, J 1, and J 2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.
Texture is a quality attribute that is critical in determining the acceptability of raw and proce... more Texture is a quality attribute that is critical in determining the acceptability of raw and processed fruits, so it is of primary concern in product development and/or preservation techniques design. Texture is a sensory attribute that can only be sensed by people. Perceived texture results from an array of sensory inputs, arising before and during consumption (Jack et al., 1995).
The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacu... more The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacuum (VI) on the rate of moisture movement during the first falling rate period of air drying of apples at 60°C was studied. It was found that the effective diffusion coefficient of water (Def) calculated with Fick’s second law was strongly affected by heat pretreatment. With
Advances in Experimental Medicine and Biology, 2006
... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, a... more ... 262 Aurelio López-Malo et al. Page 3. ... The antimicrobial activity of cinnamon, allspice, and cloves is attributed to eugenol (2-methoxy-4-allyl phenol) and cinnamic aldehyde, which are major constituents of the volatile oils of these spices (Bullerman et al., 1977; Farrell, 1990). ...
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