Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

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dc.contributor.authorVarela, Paula
dc.contributor.authorAguilera, Jose Miguel
dc.contributor.authorFiszman, Susana
dc.date.accessioned2024-01-10T13:16:54Z
dc.date.available2024-01-10T13:16:54Z
dc.date.issued2008
dc.description.abstractA method to quantify fracture pattern and microstructural heat damage through image analysis was proposed. The microstructure of Marcona almonds with different degrees of roasting (200 degrees C; 0, 1.5, 3, 4.5, 6 min) was related with their compression and fracture behaviour. Mechanical tests were performed with a TAXT2 texture analyser. The fracture pattern was characterized by measuring the particle size distribution with image analysis after compression. Light microscopy (LM) and scanning electron microscopy (SEM) were used to observe the changes in the microstructure of the almonds during roasting. The use of image analysis to quantify micro- and macro-structural features proved to be a very useful tool for analysing the crispness/crunchiness behaviour of the samples. The disruption of the inner parenchyma in the samples roasted for longer times proved to be the principal cause of their increased brittleness. The heterogeneity caused by heat degradation contributed to the failure of the material under compression, changing it from a deformable hard solid (raw sample) to a brittle one with enhanced crispy/crunchy characteristics. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital01-04-2024
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2007.02.013
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2007.02.013
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78621
dc.identifier.wosidWOS:000251212500002
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final17
dc.pagina.inicio10
dc.publisherELSEVIER SCIENCE BV
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso restringido
dc.subjectalmonds
dc.subjectimage analysis
dc.subjectmicrostructure
dc.subjectfracture analysis
dc.subjecttexture
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleQuantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis
dc.typeartículo
dc.volumen41
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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