Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Foods may have both solid and liquid properties, and are described as viscoelastic products. Knowledge on such viscoelastic features is very useful for quality control and/or food stability. The purpose of this work was to evaluate the effect of the application of 1-MCP on the viscoelastic properties of minimally processed yellow pitahaya during refrigeration storage, by using a stress relaxation test. Viscoelastic parameters were determined through Generalized Maxwell and Peleg’s rheologic models. Both rheological models proved suitable to predict viscoelastic behavior; however, Peleg’s model better described this behavior. Samples of treated and non-treated pitahaya with 1- MCP decreased their elastic behavior (firmness decrease) during storage. Fruit treated with 1-MCP showed a greater elastic component than non-treated samples during storage. These two rheological models were suitable for predicting the viscoelastic behavior, however

• Autores: Torres Valenzuela, Laura Sofia; Ayala-Aponte, Alfredo Adolfo; Serna, Liliana
• Tipo de recurso: Article of journal
• Fecha de publicación: 2016
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/60556
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/60556; http://bdigital.unal.edu.co/58888/
• Palabra clave: 62 Ingeniería y operaciones afines / Engineering; Stress relaxation; Generalized Maxwell; Peleg; Selenicereus megalanthus.
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional