Publicação
Effect of Chemical Pretreatments on the Physical Properties of Kiwi
| Resumo: | In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration. |
|---|---|
| Autores principais: | Guiné, Raquel |
| Outros Autores: | Roque, Ana Rita; Seiça, F. F. A.; Batista, Cátia |
| Assunto: | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| _version_ | 1868350908875669504 |
|---|---|
| author | Guiné, Raquel |
| author2 | Roque, Ana Rita Seiça, F. F. A. Batista, Cátia |
| author2_role | author author author |
| author_facet | Guiné, Raquel Roque, Ana Rita Seiça, F. F. A. Batista, Cátia |
| author_role | author |
| contributor_name_str_mv | Instituto Politécnico de Viseu |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Guiné, Raquel\"},{\"Person.name\":\"Roque, Ana Rita\"},{\"Person.name\":\"Seiça, F. F. A.\"},{\"Person.name\":\"Batista, Cátia\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Instituto Politécnico de Viseu |
| datacite.creators.creator.creatorName.fl_str_mv | Guiné, Raquel Roque, Ana Rita Seiça, F. F. A. Batista, Cátia |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2016-05-16T08:11:25Z |
| datacite.date.embargoed.fl_str_mv | 2016-05-16T08:11:25Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| datacite.titles.title.fl_str_mv | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| dc.contributor.none.fl_str_mv | Instituto Politécnico de Viseu |
| dc.creator.none.fl_str_mv | Guiné, Raquel Roque, Ana Rita Seiça, F. F. A. Batista, Cátia |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2016-05-16T08:11:25Z |
| dc.date.embargoed.fl_str_mv | 2016-05-16T08:11:25Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.19/3183 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| dc.title.fl_str_mv | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://repositorio.ipv.pt/bitstreams/c14c4ccf-6fb2-4f20-9f53-81685f60dfe0/download |
| id | ripv_b5d998f70524924fcd444c2889c49a2d |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.19/3183 |
| instacron_str | ripv |
| institution | Instituto Politécnico de Viseu |
| instname_str | Instituto Politécnico de Viseu |
| language | eng |
| network_acronym_str | ripv |
| network_name_str | Repositório Científico do Instituto Politécnico de Viseu |
| oai_identifier_str | oai:repositorio.ipv.pt:10400.19/3183 |
| organization_str_mv | urn:organizationAcronym:ripv |
| person_str_mv | Guiné, Raquel Roque, Ana Rita Seiça, F. F. A. Batista, Cátia |
| publishDate | 2016 |
| reponame_str | Repositório Científico do Instituto Politécnico de Viseu |
| repository_id_str | urn:repositoryAcronym:ripv |
| service_str_mv | urn:repositoryAcronym:ripv |
| spelling | engpt_PTIn this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.application/pdfpt_PTEffect of Chemical Pretreatments on the Physical Properties of KiwiGuiné, RaquelRoque, Ana RitaSeiça, F. F. A.Batista, CátiaHostingInstitutionOrganizationalInstituto Politécnico de Viseue-mailmailto:repositorio@sc.ipv.ptrepositorio@sc.ipv.pt2016-05-16T08:11:25Z20162016-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.19/3183http://purl.org/coar/access_right/c_abf2open accesschemical pretreatmentkiwifruitcolortextureascorbic acidpotassium metabisulfite581933 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipv.pt/bitstreams/c14c4ccf-6fb2-4f20-9f53-81685f60dfe0/download2nd International Conference on Food and Agricultural Engineering (ICFAE 2016)1419Copenhaga, Dinamarca |
| spellingShingle | Effect of Chemical Pretreatments on the Physical Properties of Kiwi Guiné, Raquel chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| status | SINGLETON |
| subject.fl_str_mv | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| title | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| title_full | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| title_fullStr | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| title_full_unstemmed | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| title_short | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| title_sort | Effect of Chemical Pretreatments on the Physical Properties of Kiwi |
| topic | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| topic_facet | chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite |
| url | http://hdl.handle.net/10400.19/3183 |
| visible | 1 |