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Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters
Author(s) -
RAO M. A.,
COOLEY H. J.,
NOGUEIRA J. N.,
McLELLAN M. R.
Publication year - 1986
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.1365-2621.1986.tb10864.x
Subject(s) - cultivar , rheology , mathematics , horticulture , food science , chemistry , biology , materials science , composite material
Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined, and power law parameters were derived for the data. The samples were from two apple cultivars (Rome Beauty and Rhode Island Greening) that were stored to three firmness values and processed utilizing three finisher screen sizes and speeds. Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids. Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency, while regression analysis showed that pulp content was important for the magnitude of the sauce consistency.