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

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

Descripción

Título: Identification procedure of mealy apples by instrumental means. Extraction of storage features.
Autor/es:
  • Barreiro Elorza, Pilar
  • Ruiz-Altisent, Margarita
  • Recasens, I.
  • Asensio, M.A.
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: AgEng98 European Society of Agricultural Engineers Conference
Fechas del Evento: 24-27, August-1998
Lugar del Evento: Oslo (Noruega)
Título del Libro: European Society of Agricultural Engineers Conference
Fecha: 1998
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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).

Más información

ID de Registro: 23288
Identificador DC: http://oa.upm.es/23288/
Identificador OAI: oai:oa.upm.es:23288
Depositado por: Servicio Biblioteca Universitaria
Depositado el: 28 Mar 2014 12:16
Ultima Modificación: 21 Abr 2016 22:30
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