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Effect of Fruit Firmness and Processing Parameters on the Particle Size Distribution in Applesauce, of Two Cultivars
Author(s) -
NOGUEIRA J. N.,
McLELLAN M. R.,
ANANTHESWARAN R. C.
Publication year - 1985
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.1365-2621.1985.tb13786.x
Subject(s) - cultivar , particle size , mathematics , horticulture , chemistry , biology
The effects of fruit firmness, finisher speed, and finisher screen size on the weighted average particle size in processed applesauce was investigated for two cultivars. Cultivar differences were significant with largest differences exhibited at very hard firmness levels. A decrease in particle size was observed with decreasing finisher screen size for all applesauce samples analyzed. A significant interaction was found between fruit firmness and finisher speed. Two theories are proposed to explain this interaction: Theory I is based on a residence time model and Theory II is based on a disintegration force model.