Influence of storage on the rheological properties of nectarine (Prunus persica var. nucipersica L.) puree
2009
Ergovic, M., Veleuciliste u Pozegi, Pozega (Croatia) | Obradovic, V., Veleuciliste u Pozegi, Pozega (Croatia) | Jakobovic, S., Veleuciliste u Pozegi, Pozega (Croatia) | Skrabar, S., Zvecevo Prehrambena industrija, Pozega (Croatia) | Troha, F., Poljoprivredno-prehrambena skola, Pozega (Croatia) | Snajder, I., Veleuciliste u Pozegi, Pozega (Croatia)
The primary objective of this research was to determine how the time of storage and storage conditions affect rheological properties of nectarine puree. Rheological properties are shown as the rheological parameters and indicate consistency and viscosity, which are essential quality parameters of food products (or half-products). The measuremets were carried out by rotation Rheometer, model VT550 362-0001 HAAKE at 20 deg C and shear rates 0-60 per s. The samples were kept at room temperature, in the refrigerator and in the freezer, during the period of 4 months. The results are presented graphically as the depencence of shear stress upon shear rate, and as a table which contains consistency coefficient and flow behaviour index. It is shown that consistency of all samples declines during storage time. The biggest change is in the samples stored in the freezer. Shear stress also declines during the storage time, most in the samples stored in the freezer.
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