Texture analysis of blanched vegetables using high- and low-speed measuring methods

Christian Schmitt Orcid logo ,
Christian Schmitt
Thomas Friedl ,
Thomas Friedl
Nadine Mattes ,
Nadine Mattes
Uwe Grupa ,
Uwe Grupa
Oliver Hensel
Oliver Hensel

Published: 01.12.2016.

Volume 6, Issue 1 (2017)

https://doi.org/10.7455/ijfs.v6i1.349

Abstract

Quality reductions of raw and cooked vegetables are caused by forces generated during industrial high-speed manufacturing. However, the transferability of low-speed texture measurement methods to high speed processes is limited. Therefore, analyses with a low-speed uniaxial compression test (breaking strength σ, breaking strain ε) and a high-speed pendulum test (relative fracture height Δh) at different speeds (3.6, 4.4, 5.3 m s-1) were carried out. Textural values for potatoes, carrots and celeriacs (0 to 25 min cooking time) were recorded to compare the two measurement methods. Furthermore, whether the increase of textural values of blanched vegetables measured with low-speed methods, was also observable with high-speed methods, was also investigated. Low to medium rank correlation coefficients (rS < 0.659) between parameters of the two methods were calculated. In contrast to σ and ε, Δh-values indicate a distinct initial increase as well as textural maxima between 5.0 to 12.5 min cooking time for all tested potato and carrot varieties. On the other hand, most celeriac samples did not exhibit an increase in texture with respect to cooking time. Therefore, a textural analysis at high speeds is necessary for the prediction of textural characteristics of blanched vegetables during high-speed processing in order to reduce quality degradation.

References

1.
Santos A, Roseiro A, C. Physical properties of foods: novel measurement techniques and applications. 2012;23–88.
2.
Alvarez M, Canet W, Tortosa M. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating. European Food Research and Technology. 2001;212(5):588–96.
3.
Benen J, Van Alebeek G, Voragen A. Handbook of food enzymology. 2003;
4.
Bentini M, Caprara C, Martelli R. Harvesting damage to potato tubers by analysis of impacts recorded with an instrumented sphere. Biosystems Engineering. 2006;(1):75–85.
5.
Bourne MC. Texture, Viscosity, and Food. Food Texture and Viscosity. Elsevier; 2002. p. 1–32.
6.
Bourne MC. Physics and Texture. Food Texture and Viscosity. Elsevier; 2002. p. 59–106.
7.
Bourne MC. Principles of Objective Texture Measurement. Food Texture and Viscosity. Elsevier; 2002. p. 107–88.
8.
Brejnholt SM. Pectin. Food Stabilisers, Thickeners and Gelling Agents. Wiley; 2009. p. 237–65.
9.
Bühl A. Spss 18 (ehemals pasw): einführung in die moderne datenanalyse. 2010;
10.
Calbo A, Nery A. Methods for measurement of gas volume of fruits and vegetables. Journal of the American Society for Horticultural Science. 1995;(2):217–21.
11.
Dave B, Vaughn R. Purification and properties of a polygalacturonic acid trans-eliminase produced by bacilluspumilus. Journal of Bacteriology. 1971;(1):166.
12.
Dutt B, Datta A. Dynamic and quasi-static force and energy requirement for detachment and breakage of chickpea pedicel and pod. Transactions of the ASAE. 1999;(2):309–18.
13.
Fachin D, Loey AV, VanLoeyIndrawati A, Ludikhuyze L, Hendrickx M. Thermal and High‐Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study. Journal of Food Science. 2002;67(5):1610–5.
14.
HAMANN DD, ZHANG J, DAUBERT CR, FOEGEDING EA, DIEHL KC. ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES*. Journal of Texture Studies. 2006;37(6):620–39.
15.
Hudson DE. The relationship of cell size, intercellular space, and specific gravity to Bruise depth in potatoes. American Potato Journal. 1975;52(1):9–14.
16.
Jarvis MC. Intercellular separation forces generated by intracellular pressure. Plant, Cell &amp; Environment. 1998;21(12):1307–10.
17.
KHAN AA, VINCENT JFV. COMPRESSIVE STIFFNESS AND FRACTURE PROPERTIES OF APPLE AND POTATO PARENCHYMA. Journal of Texture Studies. 1993;24(4):423–35.
18.
Kittemann D. Untersuchungen zu fruchtfleischfestigkeit und zellwandabbau von apfelfrüchten während der lagerung unter besonderer berücksichtigung des ein-IJFS April. 2012;1–12.
19.
Krešić G, Lelas V, šimundić B. Effects of processing on nutritional composition and quality evaluation of candied celeriac. Sadhana. 2004;29(1):1–12.
20.
LILLFORD PJ. MECHANISMS OF FRACTURE IN FOODS. Journal of Texture Studies. 2001;32(5–6):397–417.
21.
LIU X, MACMILLAN RH, BURROW RP, KADKOL GP, HALLORAN GM. PENDULUM TEST FOR EVALUATION OF THE RUPTURE STRENGTH OF SEED PODS. Journal of Texture Studies. 1994;25(2):179–90.
22.
Lu R, Abbott JA. Force/deformation techniques for measuring texture. Texture in Food. Elsevier; 2004. p. 109–45.
23.
LUYTEN H, VAN VLIET T, WALSTRA P. COMPARISON OF VARIOUS METHODS TO EVALUATE FRACTURE PHENOMENA IN FOOD MATERIALS. Journal of Texture Studies. 1992;23(3):245–66.
24.
Mohsenin N. Physical properties of plant and animal materials. 1986;
25.
Peleg M. On fundamental issues in texture evaluation and texturization—A view. Food Hydrocolloids. 2006;20(4):405–14.
26.
Rehman HU, Aman A, Nawaz MA, Karim A, Ghani M, Baloch AH, et al. Immobilization of pectin depolymerising polygalacturonase using different polymers. International Journal of Biological Macromolecules. 2016;82:127–33.
27.
Sajnin C, Gerschenson LN, Rojas AM. Turgor pressure in vegetable tissues: comparison of the performance of incipient plasmolysis technique using mannitol and polyethylenglycol. Food Research International. 1999;32(8):531–7.
28.
Sila DN, Smout C, Vu ST, Van Loey A, Hendrickx M. Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing. Journal of Food Science. 2005;70(2):E85–91.
29.
Slaska-Grzywna B. Changes in mechanical properties and microstructure of root of celery after thermal treatment. Teka Komisji Motoryzacji i Energetyki Rolnictwa. 2010;10.
30.
Ternes W. Naturwissenschaftliche grundlagen der lebensmittelzubereitung. 2008;
31.
Van Buren J. Improves firmness without additives. Food Engineering. 1973;(5):127–127.
32.
van Dijk C, Beekhuizen JG, Gibcens T, Boeriu C, Fischer M, Stolle-Smits T. Texture of Cooked Potatoes (Solanum tuberosum). 2. Changes in Pectin Composition during Storage of Potatoes. Journal of Agricultural and Food Chemistry. 2002;50(18):5089–97.
33.
van Dijk C, Fischer M, Beekhuizen JG, Boeriu C, Stolle-Smits T. Texture of Cooked Potatoes (Solanum tuberosum). 3. Preheating and the Consequences for the Texture and Cell Wall Chemistry. Journal of Agricultural and Food Chemistry. 2002;50(18):5098–106.
34.
van Marle JT, Stolle-Smits T, Donkers J, van Dijk C, Voragen AGJ, Recourt K. Chemical and Microscopic Characterization of Potato (Solanum tuberosumL.) Cell Walls during Cooking. Journal of Agricultural and Food Chemistry. 1997;45(1):50–8.
35.
Waldron K. 10 -plant structure and fruit and vegetable texture. 2004;1–12.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by