سال انتشار: ۱۳۹۰

محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۱۰

نویسنده(ها):

Asgar Farahnaky – Associate Professor, Department of Food Science and Technology, School of Agriculture,
Rezvan Azizi – MSc student, of Food Science and Technology, School of Agriculture, Shiraz
Mohsen Gavahian2 – Department of Food Science and Technology, Fasa Branch, Islamic Azad University,Fasa, Iran

چکیده:

Effects of different thermal processing methods (ohmic, high and low powers, microwave and conventional heating) on textural properties of cylindrical pieces of root vegetables of carrot, red beet and golden carrot were investigated and compared. The samples were subjected to different processing methods and textural parameters of the processed samples were analyzed using Texture Profile Analysis (TPA) at different processing times. Texture parameters-processing time data were fitted into a previously suggested equation and texture softening (K) rate and residual constant (A) values were calculated. From the K and A values it can be concluded that not only ohmic heating resulted in greater K values (greater softening rates) but also the final hardness of the samples treated by ohmic heating was significantly lower than that of other samples treated by either conventional or microwave methods. Negative correlations were found between texture hardness and weight loss of all samples for processing methods