Determination of Compression Response for Various Dried Vegetables
Само за регистроване кориснике
2024
Аутори
Milošević, MilošJevtić, Ivana
Trajković, Isaak
Zlatanović, Ivan
Mladenović, Goran
Korolija, Nenad
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The texture of food plays a vital role in its overall quality, affecting both sensory experience and functional aspects, such as processing and preservation. To study texture in the field of food science and technology, various analytical methods are used tomeasure mechanical properties such as hardness, cohesiveness, and viscosity. One widely utilized technique for evaluating the texture of solid foods, particularly those with high firmness or brittleness such as dried vegetables, is compression testing. Here, a force is applied to a food sample until it deforms or fractures. In this particular study, dried onions, carrots, and peppers were chosen as test samples to investigate their texture and compression properties. To perform the tests, the researchers employed a Shimadzu AGS-X universal testing machine equipped with a 1 kN load cell capacity. This machine allowed them to compress the samples and measure the force required to achieve a specific deformation. The obtained results re...vealed that the texture and compression properties of the
dried vegetables were significantly influenced by the specific part of the vegetable being tested. For instance, when examining the dried onions, a notable disparity was observed between the inner and outer parts. The basal plate of the onion, in particular, exhibited much greater hardness compared to the middle portion of the dried onion. Consequently, breaking the sample required a higher compression force. This discovery implies that the texture and compression properties of dried vegetables are closely tied to their inherent characteristics, internal structure, and
composition.
Кључне речи:
Food textures / Universal testing machine / Compression testing / Dried vegetablesИзвор:
New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 2024, 792, 96-104Издавач:
- Springer
Колекције
Институција/група
Inovacioni centarTY - JOUR AU - Milošević, Miloš AU - Jevtić, Ivana AU - Trajković, Isaak AU - Zlatanović, Ivan AU - Mladenović, Goran AU - Korolija, Nenad PY - 2024 UR - https://machinery.mas.bg.ac.rs/handle/123456789/7766 AB - The texture of food plays a vital role in its overall quality, affecting both sensory experience and functional aspects, such as processing and preservation. To study texture in the field of food science and technology, various analytical methods are used tomeasure mechanical properties such as hardness, cohesiveness, and viscosity. One widely utilized technique for evaluating the texture of solid foods, particularly those with high firmness or brittleness such as dried vegetables, is compression testing. Here, a force is applied to a food sample until it deforms or fractures. In this particular study, dried onions, carrots, and peppers were chosen as test samples to investigate their texture and compression properties. To perform the tests, the researchers employed a Shimadzu AGS-X universal testing machine equipped with a 1 kN load cell capacity. This machine allowed them to compress the samples and measure the force required to achieve a specific deformation. The obtained results revealed that the texture and compression properties of the dried vegetables were significantly influenced by the specific part of the vegetable being tested. For instance, when examining the dried onions, a notable disparity was observed between the inner and outer parts. The basal plate of the onion, in particular, exhibited much greater hardness compared to the middle portion of the dried onion. Consequently, breaking the sample required a higher compression force. This discovery implies that the texture and compression properties of dried vegetables are closely tied to their inherent characteristics, internal structure, and composition. PB - Springer T2 - New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023 T1 - Determination of Compression Response for Various Dried Vegetables EP - 104 SP - 96 VL - 792 DO - 10.1007/978-3-031-46432-4_8 ER -
@article{ author = "Milošević, Miloš and Jevtić, Ivana and Trajković, Isaak and Zlatanović, Ivan and Mladenović, Goran and Korolija, Nenad", year = "2024", abstract = "The texture of food plays a vital role in its overall quality, affecting both sensory experience and functional aspects, such as processing and preservation. To study texture in the field of food science and technology, various analytical methods are used tomeasure mechanical properties such as hardness, cohesiveness, and viscosity. One widely utilized technique for evaluating the texture of solid foods, particularly those with high firmness or brittleness such as dried vegetables, is compression testing. Here, a force is applied to a food sample until it deforms or fractures. In this particular study, dried onions, carrots, and peppers were chosen as test samples to investigate their texture and compression properties. To perform the tests, the researchers employed a Shimadzu AGS-X universal testing machine equipped with a 1 kN load cell capacity. This machine allowed them to compress the samples and measure the force required to achieve a specific deformation. The obtained results revealed that the texture and compression properties of the dried vegetables were significantly influenced by the specific part of the vegetable being tested. For instance, when examining the dried onions, a notable disparity was observed between the inner and outer parts. The basal plate of the onion, in particular, exhibited much greater hardness compared to the middle portion of the dried onion. Consequently, breaking the sample required a higher compression force. This discovery implies that the texture and compression properties of dried vegetables are closely tied to their inherent characteristics, internal structure, and composition.", publisher = "Springer", journal = "New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023", title = "Determination of Compression Response for Various Dried Vegetables", pages = "104-96", volume = "792", doi = "10.1007/978-3-031-46432-4_8" }
Milošević, M., Jevtić, I., Trajković, I., Zlatanović, I., Mladenović, G.,& Korolija, N.. (2024). Determination of Compression Response for Various Dried Vegetables. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023 Springer., 792, 96-104. https://doi.org/10.1007/978-3-031-46432-4_8
Milošević M, Jevtić I, Trajković I, Zlatanović I, Mladenović G, Korolija N. Determination of Compression Response for Various Dried Vegetables. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023. 2024;792:96-104. doi:10.1007/978-3-031-46432-4_8 .
Milošević, Miloš, Jevtić, Ivana, Trajković, Isaak, Zlatanović, Ivan, Mladenović, Goran, Korolija, Nenad, "Determination of Compression Response for Various Dried Vegetables" in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 792 (2024):96-104, https://doi.org/10.1007/978-3-031-46432-4_8 . .