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Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Torres Valenzuela, Laura Sofia and Ayala-Aponte, Alfredo Adolfo and Serna, Liliana (2016) Viscoelastic behavior of yellow pitahaya treated with 1-MCP. DYNA, 83 (196). pp. 119-123. ISSN 2346-2183

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Foods may have both solid and liquid properties, and are described as viscoelastic products. Knowledge on such viscoelastic features is very useful for quality control and/or food stability. The purpose of this work was to evaluate the effect of the application of 1-MCP on the viscoelastic properties of minimally processed yellow pitahaya during refrigeration storage, by using a stress relaxation test. Viscoelastic parameters were determined through Generalized Maxwell and Peleg’s rheologic models. Both rheological models proved suitable to predict viscoelastic behavior; however, Peleg’s model better described this behavior. Samples of treated and non-treated pitahaya with 1- MCP decreased their elastic behavior (firmness decrease) during storage. Fruit treated with 1-MCP showed a greater elastic component than non-treated samples during storage. These two rheological models were suitable for predicting the viscoelastic behavior, however

Tipo de documento:Artículo - Article
Palabras clave:Stress relaxation, Generalized Maxwell, Peleg, Selenicereus megalanthus.
Temática:6 Tecnología (ciencias aplicadas) / Technology > 62 Ingeniería y operaciones afines / Engineering
Unidad administrativa:Revistas electrónicas UN > Dyna
Código ID:58888
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :31 Oct 2017 17:20
Ultima modificación:27 Noviembre 2017 22:04
Ultima modificación:27 Noviembre 2017 22:04
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