Structural parameters that determine the rheological properties of apple puree

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 619-626

  Espinosa Munoz L ^a   Renard, C M G C ^b   Symoneaux, R ^c   Biau, N ^d   Cuvelier, G ^a  

^a Université Paris Saclay   (France)

^b UNIVERSITY OF AVIGNON   (France)

^c Groupe ESA   (France)

^d Domaine du Grand Frigolet ^*  (France)

Author keywords

Mechanical treatment; Plant food dispersions; Rheology; Structure

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; MECHANICAL TREATMENTS; PARTICLE SIZE MEASUREMENT; PLANT FOODS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; STRUCTURAL PARAMETER;

DISPERSIONS; FRUITS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; STRUCTURE (COMPOSITION); VISCOSITY;

RHEOLOGY;

EID: 84880375707     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.014     Document Type: Article

References (27)

1. J. Ahmed, and H.S. Ramaswamy Dynamic rheology and thermal transitions in meat-based strained baby foods Journal of Food Engineering 78 4 2007 1274 1284 (Pubitemid 44399788)
2. E. Alvarez, M.A. Cancela, N. Delgado-Bastidas, and R. Maceiras Rheological characterization of commercial baby fruit purees International Journal of Food Properties 11 2 2008 321 329 (Pubitemid 351585300)
3. S. Bhattacharya Yield stress and time-dependent rheological properties of mango pulp Journal of Food Science 64 6 1999 1029 1033 (Pubitemid 30059501)
4. E. Cepeda, and R. Gomez Rheological characteristics of pimento puree: theoretical interpretation Journal of Food Science 67 7 2002 2734 2738 (Pubitemid 35212136)
5. M. Colin-Henrion, E. Mehinagic, C. Patron, and F. Jourjon Instrumental and sensory characterisation of industrially processed applesauces Journal of the Science of Food and Agriculture 89 9 2009 1508 1518
6. L. Day, M. Xu, S. Oiseth, L. Lundin, and Y. Hemar Dynamic rheological properties of plant cell-wall particle dispersions Colloids and Surfaces B 81 2010 461 467
7. F.W.C. Den Ouden, and T. Van Vliet Effect of concentration on the rheology and serum separation of tomato suspensions Journal of Texture Studies 33 2002 91 104
8. L. Espinosa-Muñoz, R. Symoneaux, C.M.G.C. Renard, N. Biau, and G. Cuvelier The significance of structural properties for the development of innovative apple puree textures LWT - Food Science and Technology 49 2012 221 228
9. Y. Hemar, S. Lebreton, M. Xu, and L. Day Small-deformation rheology investigation of rehydrated cell wall particlesexanthan mixtures Food Hydrocolloids 25 2011 668 676
10. A.A. Khan, and J.F.V. Vincent Anisotropy in the fracture properties of apple flesh as investigated by crack-opening tests Journal of Materials Science 28 1993 45 51
11. H. Kunzek, R. Kabbert, and D. Gloyna Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A - Food Research and Technology 208 1999 233 250
12. H. Kunzek, H. Opel, and B. Senge Rheological examination of material with cellular structure. II. Creep and oscillation measurements of apple material with cellular structure Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A - Food Research and Technology 205 3 1997 193 203 (Pubitemid 127788879)
13. P. Lopez-Sanchez, J. Nijsse, H.C.G. Blonk, L. Bialek, S. Schumm, and M. Langton Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions Journal of the Science of Food and Agriculture 91 2011 207 217
14. R. Maceiras, E. Alvarez, and M.A. Cancela Rheological properties of fruit purees: effect of cooking Journal of Food Engineering 80 3 2007 763 769 (Pubitemid 46096647)
15. A. Massa, C. Gonzalez, A. Maestro, J. Labanda, and A. Ibarz Rheological characterization of peach purees Journal of Texture Studies 41 4 2010 532 548
16. C.I. Nindo, J. Tang, J.R. Powers, and P.S. Takhar Rheological properties of blueberry puree for processing applications LWT - Food Science and Technology 40 2 2007 292 299 (Pubitemid 44486259)
17. C.G. Qiu, and M.A. Rao Role of pulp content and particle size in yield stress of apple sauce Journal of Food Science 53 4 1988 1165 1170
18. M.A. Rao Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters Journal of Food Science 51 1 1986 176 179
19. M.A. Rao Review: the structural approach to rheology of plant food dispersions Revista Espanola de Ciencia y Tecnologia de Alimentos 32 1 1992 3 17
20. M.A. Rao Rheology of Fluid Semisolid Foods. Principles and Applications second ed. 1999 Springer Geneva, NY
21. R.J. Redgwell, and M. Fischer Dietary fiber as a versatile food component: an industrial perspective Molecular Nutrition & Food Research 49 6 2005 521 535 (Pubitemid 40853698)
22. C. Renard Variability in cell wall preparations: quantification and comparison of common methods Carbohydrate Polymers 60 4 2005 515 522 (Pubitemid 40744093)
23. A.C.K. Sato, and R.L. Cunha Effect of particle size on rheological properties of jaboticaba pulp Journal of Food Engineering 91 2009 556 570
24. E.P.H.M. Schijvens, T. van Vliet, and C. van Dijk Effect of processing conditions on the composition and rheological properties of applesauce Journal of Texture Studies 29 1998 123 143 (Pubitemid 128364289)
25. D. Sun-Waterhouse The development of fruit-based functional foods targeting the health and wellness market: a review International Journal of Food Science & Technology 46 5 2010 899 920
26. C. Valencia, M.C. Sánchez, A. Ciruelos, A. Latorre, J.M. Franco, and C. Gallegos Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing European Food Research and Technology 214 2002 394 399
27. A.A. Vitali, and M.A. Rao Flow behavior of guava puree as a function of temperature and concentration Journal of Texture Studies 13 3 1982 275 289