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Plant Cell Wall Modification During Tomato Processing and Its Effects on the Physical and Rheological Properties of End Products
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Plant Cell Wall Modification During Tomato Processing and Its Effects on the Physical and Rheological Properties of End Products. |
| 개인저자 | Fei, Xing. |
| 단체저자명 | Purdue University. Agricultural and Biological Engineering. |
| 발행사항 | [S.l.]: Purdue University., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 270 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-10B(E). Dissertation Abstract International |
| ISBN | 9780438016873 |
| 학위논문주기 | Thesis (Ph.D.)--Purdue University, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-10(E), Section: B.
Advisers: Osvaldo H. Campanella |
| 요약 | Understanding the relationship between structure and functional properties in plant-cell-wall-derived foods has become a growing interest to both academia and industry. Tomato is one of the most cultivated vegetable crops and mostly is consumed |
| 요약 | The serum phase of the suspensions displayed a Newtonian behavior with a low viscosity. The contribution of soluble pectin to the overall viscosity of the suspensions was found to have a little influence despite that reconstituted suspensions we |
| 요약 | The particle structure and its physical properties, and the associated particle interaction controlled the rheological properties of the cell-wall-derived suspensions. Changes in the particle phase were achieved in this study by two means: exter |
| 요약 | Although both the ultrasound and high shear treatments reduced significantly the particle size of the treated tomato suspensions, the former led to an increase in their rheological properties whereas the latter caused a significant decrease. It |
| 요약 | The last part of this research investigated the flow behaviors of industrially processed hot-break and cold-break tomato suspensions under steady-state and dynamic oscillatory shear conditions. The HB suspensions exhibited considerably higher vi |
| 일반주제명 | Engineering. Agriculture. Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
