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EVALUATION OF INSTRUMENTAL METHODS FOR FIRMNESS MEASUREMENT OF FRESH AND CANNED CLINGSTONE PEACHES
Author(s) -
SCHWEINGRUBER PETER J.,
CARROAD PAUL A.,
LEONARD SHERMAN J.,
HEIL JULIANNA R.,
WOLCOTT TERESA K.,
O'MAHONY MICHAEL,
WILSON ALFRED
Publication year - 1981
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.1745-4603.1981.tb00547.x
Subject(s) - extrusion , food science , sterilization (economics) , mathematics , materials science , horticulture , chemistry , pulp and paper industry , composite material , engineering , biology , monetary economics , economics , foreign exchange , foreign exchange market
The firmness of fresh and canned clingstone peaches was investigated using blade extrusion, back extrusion, and shear‐compression instruments. The three techniques yielded results which correlated well among themselves and to sensory evaluation of peach firmness. Results indicate that high vacuum flame sterilization yields a canned product which is closer in firmness to fresh peaches than is the conventionally retorted product.