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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
13/12/2007 |
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Data da última atualização: |
24/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LANA, M. M.; TUSKENS, L. M. M.; THEIJE, A. de; DEKKER, M.; BARRETT, D. M. |
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Afiliação: |
MILZA MOREIRA LANA, CNPH; LEOPOD M. M. TIJSKENS, Waggeningen University; ANEMARIE DE THEIJE, Waggeningen University; MATTHISJS DEKKER, Waggeningen University; DIANNE M. BARRETT, University of California. |
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Título: |
Measurement of firmness of fresh-cut sliced tomato using puncture tests - studies on sample size, probe size and direction of puncture. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
Journal of Texture Studies, Westport, v. 38, p. 601-618, 2007. |
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DOI: |
10.1111/j.1745-4603.2007.00115.x |
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Idioma: |
Inglês |
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Conteúdo: |
In order to investigate the firmness of tomato slices, two experiments wereperformed. In the first one, Monte Carlo simulation was used to study thevariation in firmness within and between slices. Adding more slices and moremeasurements per slice reduced the SD, but in general, the efficiency of addingmore slices was higher. In the second experiment, the firmness of tomato sliceswas measured by puncture test during storage, using one of three flat-tippedcylindrical probes (3.5-, 2.5- and 1.5-mm diameter) in two directions, along orperpendicular to the main axis of the fruit. Changes in firmness were studiedby nonlinear regression analysis. The same model could be applied to allcombinations of probe size and direction with the same correction for shearand compression. It suggests that shear and compression forces decay withstorage time according to the same mechanism, irrespective of the measure-ment direction. |
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Palavras-Chave: |
Firmeza; Punção. |
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Thesagro: |
Corte; Lycopersicon Esculentum; Tomate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01675naa a2200241 a 4500
001 1780436
005 2024-01-24
008 2007 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1745-4603.2007.00115.x$2DOI
100 1 $aLANA, M. M.
245 $aMeasurement of firmness of fresh-cut sliced tomato using puncture tests - studies on sample size, probe size and direction of puncture.$h[electronic resource]
260 $c2007
520 $aIn order to investigate the firmness of tomato slices, two experiments wereperformed. In the first one, Monte Carlo simulation was used to study thevariation in firmness within and between slices. Adding more slices and moremeasurements per slice reduced the SD, but in general, the efficiency of addingmore slices was higher. In the second experiment, the firmness of tomato sliceswas measured by puncture test during storage, using one of three flat-tippedcylindrical probes (3.5-, 2.5- and 1.5-mm diameter) in two directions, along orperpendicular to the main axis of the fruit. Changes in firmness were studiedby nonlinear regression analysis. The same model could be applied to allcombinations of probe size and direction with the same correction for shearand compression. It suggests that shear and compression forces decay withstorage time according to the same mechanism, irrespective of the measure-ment direction.
650 $aCorte
650 $aLycopersicon Esculentum
650 $aTomate
653 $aFirmeza
653 $aPunção
700 1 $aTUSKENS, L. M. M.
700 1 $aTHEIJE, A. de
700 1 $aDEKKER, M.
700 1 $aBARRETT, D. M.
773 $tJournal of Texture Studies, Westport$gv. 38, p. 601-618, 2007.
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