Sundara, Ramana (1992) Measurement of tissue rigidity during freezing and cooking vegetables using an oscillatory shear technique. Journal of the Science of Food and Agriculture . pp. 535-537. ISSN 0022-5142
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RS_Measurement of Tissue rigidity_JSciFdAgric-1992001.pdf - Whole Document Restricted to Repository staff only 284kB |
| Item Type: | Article |
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| Item Status: | Live Archive |
Abstract
Texture is an important quality attribute of vegetables and is derived from their structure which is either cellular or fibrous or both. The textural characteristics which the consumer appears value are crispness and firmness. The crispness of fresh vegetables is a consequence of having moderately large cells filled with liquid pressurised by osmotic pressure and adhering to each other.
| Keywords: | turgor pressure, firmness, crispness, fruits, vegetables, osmotic pressure |
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| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production D Veterinary Sciences, Agriculture and related subjects > D610 Food Science D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer |
| Divisions: | College of Science |
| ID Code: | 26451 |
| Deposited On: | 17 Mar 2017 11:19 |
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