Identification procedure of mealy apples by instrumental means. Extraction of storage features.

Barreiro Elorza, Pilar and Ruiz-Altisent, Margarita and Recasens, I. and Asensio, M.A. (1998). Identification procedure of mealy apples by instrumental means. Extraction of storage features.. In: "AgEng98 European Society of Agricultural Engineers Conference", 24-27, August-1998, Oslo (Noruega).

Description

Title: Identification procedure of mealy apples by instrumental means. Extraction of storage features.
Author/s:
  • Barreiro Elorza, Pilar
  • Ruiz-Altisent, Margarita
  • Recasens, I.
  • Asensio, M.A.
Item Type: Presentation at Congress or Conference (Article)
Event Title: AgEng98 European Society of Agricultural Engineers Conference
Event Dates: 24-27, August-1998
Event Location: Oslo (Noruega)
Title of Book: European Society of Agricultural Engineers Conference
Date: 1998
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Mealiness is a negative attribute of sensory texture that combines the sensation of a disaggregated tissue with the sensation of lack of juiciness. Since January 1996, a wide EC Project entitled : "Mealiness in fruits. Consumers perception and means for detection'" is being carried out. Within it, three sensory panels have been trained at : the Institute of Food Research (IFR, United Kingdom), the Instituto de Agroquímica y Tecnología de los Alimentos (IATA, Spain) and the Institut voor Agrotechnologisch Onderzoek (ATO-DLO, Netherlands) to assess mealiness in apples. In all three cases, mealiness has been described as a multidimensional sensory descriptor capable of gathering the loss of consistency (of crispness and of hardness) and of juiciness. Also within the EC Project several instrumental procedures have been tested for mealiness assessment. In this sense the Physical Properties Laboratory (ETS1A-UPM) has focused its aims in a first stage on performing instrumental tests for assessing some textural descriptors as crispiness, hardness and juiciness. The results obtained within these tests have shown to correlate well with the sensory measurements (Barreiro et Ruiz-Altisent, 1997) in apples, but also have succeed when trying to generate several texture degradation levels on peaches from which mealiness appears to be the last stage (Ortiz et al. 1997).

More information

Item ID: 23288
DC Identifier: http://oa.upm.es/23288/
OAI Identifier: oai:oa.upm.es:23288
Deposited by: Servicio Biblioteca Universitaria
Deposited on: 28 Mar 2014 12:16
Last Modified: 21 Apr 2016 22:30
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