Texture Analysis of Freeze Dried Banana Applying Scanning Electron Microscopy Combined with Image Analysis Techniques

F.PIENIAZEK; MESSINA V

FOOD BIOPHYSICS

SPRINGER

Lugar: Berlin; Año: 2018

1557-1858

Prediction of texture in bananas submitted to different freeze drying cycle wasinvestigated applying scanning electron microscopy combined with image analysistechnique. Freeze drying was performed at different cycles. Microstructure wasanalyzed using a Scanning Electron Microscopy; Texture parameters were analyzedby Gray Level Co-Matrix Analysis and by conventional analysis; colour by imageanalysis and porosity by conventional technique. Micrographs revealed that a higher porous size structure was obtained when freeze drying cycles was performed at shorter cycles. Significant difference (P