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BULK COMPRESSION TESTING OF PEACHES TO ASSESS TEXTURE
Author(s) -
CLARK R. C.,
RAO V. N. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08403.x
Subject(s) - mouthfeel , texture (cosmology) , compression (physics) , mathematics , elasticity (physics) , compression test , food science , materials science , sensory analysis , composite material , chemistry , artificial intelligence , computer science , raw material , organic chemistry , image (mathematics)
Several varieties of fresh peaches at three maturity levels were subjected to bulk compression using a specially constructed apparatus. The texture notes of hardness, elasticity, graininess, and dry‐moist mouthfeel were evaluated by a sensory panel. In an effort to determine if bulk compression may be used to evaluate texture in peaches a correlation analysis was performed on the instrumental and sensory data. It was found that hardness and elasticity were positively correlated with the bulk modulus and that the mouthfeel score showed a negative correlation with the modulus value.