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      저자 : Jaime Vilela de Resende (검색결과 2 건)
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        Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

        Conceicao, Marcia Cavalcante,Fernandes, Tatiana Nunes,Prado, Monica Elisabeth Torres,Resende, Jaime Vilela De 한국유변학회 2012 Korea-Australia rheology journal Vol.24 No.3

        Pectin (0-1.0 g/100 mL) and sucrose (0-20 g/100 mL) were added to pineapple pulp to improve their rheological properties, thermal properties and stability after freezing and thawing processes. The properties of the mixes were characterized before and after freezing and thawing. Samples were frozen at $-20^{\circ}C$, and the freeze concentration was evaluated every 60 min. The thawing rate was evaluated at $19^{\circ}C$ and quantified by photographic editing and image analysis software. The thawing rates and values for the freeze concentration were leveled out at pectin concentrations above 0.5 g/100 mL pectin, which indicated that pectin functions to maintain structural homogeneity during freezing. In the thawed samples, the plastic viscosity values were leveled out from pectin concentrations (0.25-0.75 g/100 mL) as the sucrose concentration increased when compared to unfrozen samples. The differences between the rheological parameters of the unfrozen and frozen/thawed pulps, the higher yield stress values after thawing were attributed to the size of suspended particles in the pulp. Applications can specify formulations of frozen products containing pectin, where these properties can be handled after thawing the product.

      • KCI등재

        Effect of sucrose and pectin addition on physical, chemical, thermal and rheologicalproperties of frozen/thawed pineapple pulps

        Márcia Cavalcante Conceição,Tatiana Nunes Fernandes,Mônica Elisabeth Torres Prado,Jaime Vilela de Resende 한국유변학회 2012 Korea-Australia rheology journal Vol.24 No.3

        Pectin (0-1.0g/100mL) and sucrose (0-20g/100mL) were added to pineapple pulp to improve their rheo\-logical properties, thermal properties and stability after freezing and thawing processes. The properties of the mixes were characterized before and after freezing and thawing. Samples were frozen at -20oC, and the freeze concentration was evaluated every 60min. The thawing rate was evaluated at 19oC and quantified by photographic editing and image analysis software. The thawing rates and values for the freeze con\-centration were leveled out at pectin concentrations above 0.5g/100mL pectin, which indicated that pectin functions to maintain structural homogeneity during freezing. In the thawed samples, the plastic viscosity values were leveled out from pectin concentrations (0.25-0.75g/100mL) as the sucrose concentration increased when compared to unfrozen samples. The differences between the rheological parameters of the unfrozen and frozen/thawed pulps, the higher yield stress values after thawing were attributed to the size of suspended particles in the pulp. Applications can specify formulations of frozen products containing pec\-tin, where these properties can be handled after thawing the product.

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