Premium
Textural Determination of ‘Montmorency’ Cherries Using Shear/Compression and Stone Removal Forces
Author(s) -
SANTERRE CHARLES R.,
CASH JERRY N.,
IEZZONI AMY F.
Publication year - 1991
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.1365-2621.1991.tb08026.x
Subject(s) - shear force , shear (geology) , compression (physics) , extrusion , texture (cosmology) , compression test , cultivar , turgor pressure , composite material , materials science , chemistry , horticulture , biology , artificial intelligence , computer science , image (mathematics)
Selection of firm tart cherry cultivars has traditionally been limited by instrumental limitations when measuring cherry texture. Current methods estimate cherry texture by evaluating skin strength and/or turgor pressure rather than pericarp firmness. An attachment to a Kramer Shear Press was designed and built to determine the force required for stone removal. Pericarp strength was measured by placing pitted cherries in a shear/compression cell and measuring shear, compression, and extrusion forces. Preliminary testing indicated stone removal force with shear/compression force may be useful for determining texture of tart cherries in cultivar screening studies.