Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure

The effects of blanching and osmotic dehydration on the small deformation rheological properties and structure of kiwi fruit were determined. Kiwi fruit tissue behaved as an elastic solid with storage moduli (G′) dominating the viscoelastic response (G′/G′∼0.2). Both storage (G′) and loss (G′)moduli...

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Detalles Bibliográficos
Autores principales:	Gerschenson, L.N., Rojas, A.M., Marangoni, A.G.
Formato:	JOUR
Materias:	Kiwifruit Osmotic dehydration Rheological properties Structure blanching cell separation dehydration elasticity flow kinetics kiwifruit organoleptic property osmosis plant tissue viscosity
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v34_n1_p1_Gerschenson
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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