Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

Guiné, Raquel; Barroca, Maria João

doi:10.1016/j.fbp.2011.01.003

Cited by 194 publications

(108 citation statements)

References 11 publications

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“…The redness, a*, assumes negative values for green and positive values for red, while the yellowness, b*, assumes negative values for blue and positive for yellow. The total colour difference (TCD) was the parameter considered for the overall colour difference evaluation, between a sample and the reference (Guiné and Barroca 2012):…”

Section: Evaluation Of Colourmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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Section: Evaluation Of Colourmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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show abstract

“…Hot-air oven drying is the most common method used in food processing to extend the product shelf life, minimising packaging requirement and also reducing shipping weights (Hamrouni-Sellami et al 2011). Freeze drying, also known as lyophilisation, is a drying method that significantly produces a more pronounced lightening of the product surface and lesser loss of green colour (Guiné & Barroca 2012). This method is usually restricted to delicate, heat-sensitive materials of high value.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Solvents and Drying Conditions on Total Phenolic Content and Antioxidant Properties of Watermelon Rind Powder

Ho¹,

Ramli²,

Tan³

et al. 2018

JSM

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“…Texture is the result of complex interactions among food components at micro-and macro-structural levels [84]; using tomatoes as an example, the greatest contributors to the texture are the insoluble solids, which are derived from the cell walls [50]. Other parameters are related to changes in texture (e.g., the structure of the tissue, turgor pressure, porosity, cellular orientation and composition).…”

Section: Texturementioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

Cited by 194 publications

References 11 publications

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Effect of Extraction Solvents and Drying Conditions on Total Phenolic Content and Antioxidant Properties of Watermelon Rind Powder

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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