Conferencia: Exploring the linear viscoelastic properties - Structure relationship in processed fruit and vegetable tissues

ALZAMORA, STELLA MARIS; VIOLLAZ, P E; Y MARTINEZ, V; NIETO, A B; SALVATORI, D M

Puerto Vallarta

Congreso; V Congreso Iberoamericano de Ingeniería de Alimentos - CIBIA V; 2005

This presentation is part of a comprehensive study on the relationship between structure, rheology and texture of raw and minimally processed fruit. With this aim, this chapter is intended a) to explore the correlation between the linear viscoelastic (oscillatory shear and creep) properties and the microstructure/ ultrastructure of selected fruits (melon, apple) as affected by osmotic dehydration and/or calcium incorporation.