The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occur. The puree obtained from the avocado pulp subjected to the first stage of the process was evaluated sensorial and instrumentally (T1), in the same way the puree obtained from fruits that were subjected to the whole process (T2) was evaluated, these were compared with avocado puree obtained by means of a food processor (control). The parameters shiny, avocado-like, luminosity, stretching and hue are more significant to describe the puree control, while boiled vegetable and homogeneity to describe T1; grainy texture, adhesiveness and fibrous are more significant to describe T2.

中文翻译：

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快速真空膨胀工艺：对鳄梨（Persea americana）果泥的感官、颜色和质地属性的影响

闪蒸真空膨胀工艺 (FVE) 由两个阶段组成。首先，原料在101.325 kPa的腔室中被蒸汽流加热；在第二个过程中，植物材料进入膨胀室（2 至 5 kPa），在那里发生组织分解。对从经过第一阶段处理的鳄梨果肉获得的果泥进行感官和仪器评估 (T1)，以同样的方式评估从经过整个过程 (T2) 获得的水果果泥，将这些果泥与通过食品加工机（对照）获得的鳄梨泥。光泽、类鳄梨、光度、拉伸和色调参数对描述果泥控制更显着，而煮蔬菜和同质性对描述 T1 更显着；颗粒状质地、粘着性和纤维状对描述 T2 更显着。