Impact of vacuum cooking process on the texture degradation of selected apple cultivars.
Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 degrees C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from one cultivar to another. Indeed, some cultivars, initially considered as the most resistant ones, such as Braeburn, were less suitable for processing, and became softer than others after thermal treatment. Consequently, it is worth noting that the texture classification of the investigated apple cultivars was changed by the vacuum-cooking process.
Bourles
E
E
Ecole Supérieure d'Agriculture, Laboratoire Groupe de Recherche en Agro-industrie sur les Produits et les Procédés 55, rue Rabelais, B.P. 30748, 49007 Angers cedex 01, France.
Mehinagic
E
E
Courthaudon
J L
JL
Jourjon
F
F
D019245:Compressive Strength; D003296:Cooking / Q000379:methods*; D004203:Disinfection / Q000379:methods; D004548:Elasticity; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D027845:Malus / Q000737:chemistry*; D055595:Mechanical Phenomena; D025341:Principal Component Analysis; D011786:Quality Control; D017186:Titrimetry; D014618:Vacuum