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TEXTURE OF TABLE OLIVES AND PIMENTOS
Author(s) -
DÍEZ MATIAS J. FERNÁNDEZ
Publication year - 1979
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1979.tb00239.x
Subject(s) - penetrometer , texture (cosmology) , shear (geology) , table (database) , materials science , compression (physics) , artificial intelligence , composite material , computer science , environmental science , data mining , soil science , image (mathematics) , soil water
Mechanical and chemical methods applied to quantifying the texture of table olives and pimientos are reviewed, and examples are given of studies on factors affecting the texture of these products (such as fruit maturity and processing) in which these methods have been used. The four instruments found applicable to olives are: Christel Texturometer, FFL Penetrometer, IG Texturometer and Kramer Shear Press (compression and shear/compression cells). The latter has also been used with pimientos. Advantages and disadvantages of each are discussed. Additional work is needed on correlating the mechanical tests with sensory evaluation. The chemical methods involve quantification of pectic substances and their degradation products.