Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters

详细信息    查看全文

• 作者：S. Cá ; rdenas-Pé ; rez^a ; J.V. Mé ; ndez-Mé ; ndez^b ; J.J. Chanona-Pé ; rez^a ; ^{jorge_chanona@hotmail.com} ; Artur Zdunek^c ; N. Gü ; emes-Vera^d ; G. Calderó ; n-Domí ; nguez^a ; F. Rodrí ; guez-Gonzá ; lez^e
• 关键词：Peel color ; Firmness ; Microstructure ; Atomic force microscopy ; Nanoindentation
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：79-87
• 全文大小：1170 K
• 卷排序：39

文摘

Young's modulus values of apple tissue showed a wide distribution during the ripening. Young's modulus and firmness steadily decrease and maintained a linear correlation. Image texture parameters of ESEM images correlated with nanomechanical properties. Young's modulus of apple tissue can be predicted from typical food quality parameters.