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Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties

Compression-induced injury is frequently encountered during handling, packaging, transporting, and storage. In this study, compression test was performed using a mechanical tester, Universal Testing Machine Z030 (Zwick/Roell, Germany). Spinach varieties (Teen, Organic, Salad, and Baby) were used t...

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Main Authors: Siti Hajar Ariffin,, Gkatzionis, Konstantinos, Bakalis, Serafim
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:http://journalarticle.ukm.my/16807/1/49_03_13.pdf
http://journalarticle.ukm.my/16807/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56
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spelling my-ukm.journal.168072021-06-14T15:18:20Z http://journalarticle.ukm.my/16807/ Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties Siti Hajar Ariffin, Gkatzionis, Konstantinos Bakalis, Serafim Compression-induced injury is frequently encountered during handling, packaging, transporting, and storage. In this study, compression test was performed using a mechanical tester, Universal Testing Machine Z030 (Zwick/Roell, Germany). Spinach varieties (Teen, Organic, Salad, and Baby) were used to study the response of spinach varieties towards stress. For single loading/unloading compression, maximum work (MaxW) and area under the curve (AUC) required to compress Organic spinach were found to be the highest followed by Teen and Salad spinach. The MaxW and AUC were found to be decreasing after storage which showed that the total work generated to compress the leaves was reduced due to texture degradation of the product after storage. For multiple loading/unloading compression, as the number of compressions increased, the MaxW decreased. Similar trend was observed at day 6. Apart from that, the MaxW for all the three spinach types were found to be similar at the 5th compression. This shows that regardless of the spinach types, they reached maximum resistance towards stress after the 5th consecutive compression. Under 200 N compression, leaves with stem required higher energy to compress compared to leaves without stem. However, for leaves compressed under 50 N and 100 N, the difference was only noticed on the 1st compression. The MaxW was found to be similar for leaves with stem and without stem starting from the 2nd compression till the 5th compression. The irregular and larger cell size of Organic spinach as compared to round-shaped and smaller cell size of Teen and Salad spinach may contribute to the ability of the Organic spinach tissue to have higher resistance towards mechanical stress during compression. Penerbit Universiti Kebangsaan Malaysia 2020 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/16807/1/49_03_13.pdf Siti Hajar Ariffin, and Gkatzionis, Konstantinos and Bakalis, Serafim (2020) Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties. Malaysian Applied Biology, 49 (3). pp. 107-115. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Compression-induced injury is frequently encountered during handling, packaging, transporting, and storage. In this study, compression test was performed using a mechanical tester, Universal Testing Machine Z030 (Zwick/Roell, Germany). Spinach varieties (Teen, Organic, Salad, and Baby) were used to study the response of spinach varieties towards stress. For single loading/unloading compression, maximum work (MaxW) and area under the curve (AUC) required to compress Organic spinach were found to be the highest followed by Teen and Salad spinach. The MaxW and AUC were found to be decreasing after storage which showed that the total work generated to compress the leaves was reduced due to texture degradation of the product after storage. For multiple loading/unloading compression, as the number of compressions increased, the MaxW decreased. Similar trend was observed at day 6. Apart from that, the MaxW for all the three spinach types were found to be similar at the 5th compression. This shows that regardless of the spinach types, they reached maximum resistance towards stress after the 5th consecutive compression. Under 200 N compression, leaves with stem required higher energy to compress compared to leaves without stem. However, for leaves compressed under 50 N and 100 N, the difference was only noticed on the 1st compression. The MaxW was found to be similar for leaves with stem and without stem starting from the 2nd compression till the 5th compression. The irregular and larger cell size of Organic spinach as compared to round-shaped and smaller cell size of Teen and Salad spinach may contribute to the ability of the Organic spinach tissue to have higher resistance towards mechanical stress during compression.
format Article
author Siti Hajar Ariffin,
Gkatzionis, Konstantinos
Bakalis, Serafim
spellingShingle Siti Hajar Ariffin,
Gkatzionis, Konstantinos
Bakalis, Serafim
Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
author_facet Siti Hajar Ariffin,
Gkatzionis, Konstantinos
Bakalis, Serafim
author_sort Siti Hajar Ariffin,
title Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
title_short Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
title_full Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
title_fullStr Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
title_full_unstemmed Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties
title_sort effect of compression on mechanical properties of ready-to-eat (rte) spinach varieties
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2020
url http://journalarticle.ukm.my/16807/1/49_03_13.pdf
http://journalarticle.ukm.my/16807/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56
_version_ 1703961592696143872
score 13.211869

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