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EFFECT OF TEMPERATURE ON FIRMNESS OF RAW FRUITS AND VEGETABLES.

Author(s) : BOURNE M. C.

Type of article: Article

Summary

THE FIRMNESS OF A NUMBER OF FRUITS AND VEGETABLES WAS MEASURED BY DEFORMATION, EXTRUSION AND PUNCTURE TESTS OVER THE TEMPERATURE RANGE 273-318 K (0-45 DEG C). MOST COMMODITIES SHOWED DECREASING FIRMNESS WITH INCREASING TEMPERATURE BUT THERE WERE SEVERAL EXCEPTIONS TO THIS GENERAL RULE. FOR THE MAJORITY OF THE COMMODITIES TESTED THE FIRMNESS-TEMPERATURE RELATIONSHIP WAS APPROXIMATELY LINEAR.

Details

  • Original title: EFFECT OF TEMPERATURE ON FIRMNESS OF RAW FRUITS AND VEGETABLES.
  • Record ID : 1982-1946
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 440-444; 1 fig.; 2 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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