Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions

Journal of Food Engineering

Volumn 117, Issue 3, 2013, Pages 383-392

  Castro, Alejandra ^a,b   Bergenståhl, Björn ^a   Tornberg, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSIDAD MAYOR DE SAN SIMÓN   (Bolivia)

Author keywords

Beta elimination; Homogenization; Parsnip; Pectin; Pectin methyl esterase; Rheological properties

Indexed keywords

BETA-ELIMINATION; HOMOGENIZATION; PARSNIP; PECTIN; PECTIN METHYL ESTERASE; RHEOLOGICAL PROPERTY;

CHEMICAL REACTIONS; ESTERS; HEAT TREATMENT; RHEOLOGY; RIGIDITY;

SUSPENSIONS (FLUIDS);

PASTINACA SATIVA;

EID: 84876257754     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.02.008     Document Type: Article

References (33)

1. A. Andersson, V. Gekas, I. Lind, F. Oliveira, and R. Oste Effect of preheating on potato texture Critical Reviews in Food Science and Nutrition 34 3 1994 229 251
2. E. Bayod, P. Mansson, F. Innings, B. Bergenstahl, and E. Tornberg Low shear rheology of concentrated tomato products. Effect of particle size and time Food Biophysics 2 4 2007 146 157 (Pubitemid 350178406)
3. E. Bayod, and E. Tornberg Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing Food Research International 44 3 2011 755 764
4. E. Bayod, E.P. Willers, and E. Tornberg Rheological and structural characterization of tomato paste and its influence on the quality of ketchup Lwt-Food Science and Technology 41 7 2008 1289 1300 (Pubitemid 351626815)
5. H. Bengtsson, and E. Tornberg Physicochemical characterization of fruit and vegetable fiber suspensions. I. Effect of homogenization Journal of Texture Studies 42 4 2011 268 280
6. H. Bengtsson, J. Wikberg, and E. Tornberg Physicochemical characterization of fruit and vegetable fiber suspensions. II. Effect of variations in heat treatment Journal of Texture Studies 42 4 2011 281 290
7. J.K. Brecht Underground storage organs J.A. Bartz, J.K. Brecht, Postharvest Physiology and Pathology of Vegetables 2002 CRC USA
8. A. Castro, B. Bergenståhl, and E. Tornberg Parsnip (Pastinaca sativa L.): dietary fibre composition and physicochemical characterization of its homogenized suspensions Food Research International 48 2 2012 598 608
9. J.V. Diaz, G.E. Anthon, and D.M. Barrett Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification Journal of Agricultural and Food Chemistry 55 13 2007 5131 5136 (Pubitemid 47056068)
10. D. Dutta, A. Dutta, U. Raychaudhuri, and R. Chakraborty Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree Journal of Food Engineering 76 4 2006 538 546
11. I. Fraeye, T. Duvetter, I. Verlent, D.N. Sila, M. Hendrickx, and A. Van Loey Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectin methylesterase Innovative Food Science & Emerging Technologies 8 1 2007 93 101 (Pubitemid 46217248)
12. L.C. Greve, R.N. McArdle, J.R. Gohlke, and J.M. Labavitch Impact of heating on carrot firmness-changes in cell-wall components Journal of Agricultural and Food Chemistry 42 12 1994 2900 2906
13. M.C. Hurtado, L.C. Greve, and J.M. Labavitch Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum mill.) paste manufacture Journal of Agricultural and Food Chemistry 50 2 2002 273 278 (Pubitemid 34052772)
14. M.C. Jarvis, S.P.H. Briggs, and J.P. Knox Intercellular adhesion and cell separation in plants Plant Cell and Environment 26 7 2003 977 989 (Pubitemid 36900884)
15. L. Kaaber, K. Kaack, T. Kriznik, E. Brathen, and S.H. Knutsen Structure of pectin in relation to abnormal hardness after cooking in pre-peeled, cool-stored potatoes LWT-Food Science and Technology 40 5 2007 921 929 (Pubitemid 46275770)
16. S.M. Krall, and R.F. McFeeters Pectin hydrolysis: effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates Journal of Agricultural and Food Chemistry 46 4 1998 1311 1315 (Pubitemid 128498762)
17. H.J. Lin, K. Aizawa, T. Inakuma, R. Yamauchi, and K. Kato Physical properties of water-soluble pectins in hot- and cold-break tomato pastes Food Chemistry 93 3 2005 403 408 (Pubitemid 40733280)
18. Z. Lisiewska, W. Kmiecik, and P. Gebczynski Effects on mineral content of different methods of preparing frozen root vegetables Food Science and Technology International 12 6 2006 497 503 (Pubitemid 44865937)
19. P.R.S. Mendes, and E.S.S. Dutra Viscosity function for yield-stress liquids Appl. Rheol. 14 6 2004 296 302 (Pubitemid 40318712)
20. Mitten, H.L., Jr. 1976. Thermal processing. In: Farrall, A.W. (Ed.), Food engineering systems. Operations, vol. 1. Westport, The AVI Publishing Company, Inc., pp. 45-90.
21. A. Ng, and K.W. Waldron Effect of cooking and pre-cooking on cell-wall chemistry in relation to firmness of carrot tissues Journal of the Science of Food and Agriculture 73 4 1997 503 512 (Pubitemid 27191067)
22. O. Osorio, N. Martinez-Navarrete, G. Moraga, and J.V. Carbonell Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees Food Science and Technology International 14 2008 103 108
23. I.R. Siddiqui Studies on vegetables: fiber content and chemical composition of ethanol-insoluble and -soluble residues Journal of Agricultural and Food Chemistry 37 3 1989 647 650
24. D.N. Sila, C. Smout, F. Elliot, A. Van Loey, and M. Hendrickx Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing Journal of Food Science 71 1 2006 E1 E9
25. D.N. Sila, C. Smout, S.T. Vu, A. Van Loey, and M. Hendrickx Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing Journal of Food Science 70 2 2005 E85 E91
26. C. Smout, D.N. Sila, T.S. Vu, A.M.L. Van Loey, and M.E.G. Hendrickx Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots Journal of Food Engineering 67 4 2005 419 425
27. P.A.M. Steeneken Rheological properties of aqueous suspensions of swollen starch granules Carbohydrate Polymers 11 1 1989 23 42 (Pubitemid 20729979)
28. O. Theander, P. Aman, E. Westerlund, R. Andersson, and D. Pettersson Total dietary fiber determined as neutral sugars residues, uronic acid residues, and klason lignin (the uppsala method): collaborative study Journal of AOAC International 78 4 1995 1030 1044
29. E. Tornberg, and G. Lundh Functional characterization of protein stabilized emulsions: standardized emulsifying procedure Journal of Food Science 43 5 1978 1553 1558
30. K.W. Waldron, A.C. Smith, A.J. Parr, A. Ng, and M.L. Parker New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture Trends in Food Science & Technology 8 7 1997 213 221 (Pubitemid 27377956)
31. C. Valencia, M.C. Sanchez, A. Ciruelos, and C. Gallegos Influence of tomato paste processing on the linear viscoelasticity of tomato ketchup Food Science and Technology International 10 2 2004 95 100
32. C. Valencia, M.C. Sanchez, A. Ciruelos, A. Latorre, J.M. Madiedo, and C. Gallegos Non-linear viscoelasticity modeling of tomato paste products Food Research International 36 9-10 2003 911 919 (Pubitemid 37435411)
33. J.P. Vincken, H.A. Schols, R.J.F.J. Oomen, M.C. McCann, P. Ulvskov, and A.G.J. Voragen If homogalacturonan were a side chain of rhamnogalacturonan. I. Implications for cell wall architecture Plant Physiology 132 4 2003 1781 1789 (Pubitemid 37024141)