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Accès libre
Low-temperature blanching as a tool to modulate the structure of pectin in blueberry purees
(Journal of food science, 2017-08-10) Chevalier, Laura; Rioux, Laurie-Eve; Angers, Paul.; Turgeon, Sylvie
Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1 h) was applied on blueberry purees to decrease pectin DM, in order to modulate puree properties and functionalities (that is, viscosity and stability), and to enhance pectin affinity toward other components within food matrices. Fiber content, viscosity, pectin solubility, DM, and monosaccharide composition were determined for both pasteurized, and LTB+pasteurized blueberry purees. The results showed that neither the amount of fiber, nor the viscosity were affected by LTB, indicating that this treatment did not result in any significant pectin depolymerization and degradation. LTB caused a decrease both in pectin DM from 58–67% to 45–47% and in the amount of water-soluble pectin fraction, the latter remaining the major fraction of total pectin at 52% to 57%. A LTB is a simple and mild process to produce blueberry purees with mostly soluble and low-methylated pectin in order to extend functionality and opportunities for interactions with other food ingredients.
Publication
Accès libre
Effects of strands geometry on the physical and mechanical properties of oriented strand boards (OSBs) made from black spruce and trembling aspen
(Raleigh, N.C. : Dept. of Wood and Paper Science College of Natural Resources North Carolina State University, 2022-05-05) Zhuang, Biaorong; Cloutier, Alain; Koubaa, Ahmed
Black spruce is widely used for lumber production in Eastern Canada, and it has the potential to replace trembling aspen and paper birch for oriented strand board (OSB) manufacturing. This study evaluated the bending modulus of elasticity (MOE) and modulus of rupture (MOR), the internal bond (IB), and the thickness swelling (TS) of OSB panels made from black spruce and trembling aspen strands and how they were affected by strand geometry. All the panels met the CSA O437 (1993) standard for class O-2 properties except for the TS. The strand thickness had a significantly negative effect on the bending properties but a significantly positive effect on the IB and TS properties. The strand length had a significantly positive effect on the parallel bending properties but a significantly negative effect on the perpendicular bending properties and the IB, except for the TS. The OSB panels made from aspen obtained better bending properties, while the IB and TS properties were lower than those of the OSB black spruce panels. The results indicate that black spruce strands obtained from the Eastern Canadian softwood lumber industry are suitable for OSB production, but more work is required to reduce the TS.