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Predicting texture in fruit and vegetables.

Prédire la texture des fruits et des légumes.

Author(s) : DIJK C. van

Type of article: Periodical article

Summary

Development of a model for the effect of storage and processing conditions on the texture of fruit and vegetables, based on some specifications of the raw material and on the results obtained by infrared spectrometry. This model is now being constructed and validated for potatoes, beans, carrots, apples, kiwis and peaches. (To find out more, contact Dr C. van Dijk, Department of Biochemistry and Food Processing, Agrotechnological Research Institute, ATO-DLO, Bornsesteeg 59, 6708 PD, Wageningen, Netherlands).

Details

  • Original title: Prédire la texture des fruits et des légumes.
  • Record ID : 1997-2907
  • Languages: French
  • Source: INRA/Rapp. Flair-Flow Eur. - doc. tech. n. 209-96.
  • Publication date: 1996

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