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EFFECT OF SAMPLE WEIGHT AND ORIENTATION ON THE TEXTURE PRESS FORCE OF APPLE SLICES
Author(s) -
BIN FU,
McLELLAN M. R.
Publication year - 1988
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.1745-4603.1988.tb00932.x
Subject(s) - texture (cosmology) , shear force , shearing (physics) , orientation (vector space) , mathematics , sample (material) , compression (physics) , materials science , composite material , chemistry , geometry , chromatography , computer science , artificial intelligence , image (mathematics)
Texture measurements of both fresh apple slices and steam‐blanched apple slices were studied using the FTC Texture Press. Sample weights of 40, 70, 100, 130, and 160 g slices were tested and three orientations (crosswise, lengthwise and randomly) of slices in the standard shear compression cell. The maximum shearing force approaches a constant when the sample weight reaches 70 g for blanched slices. Sample weights of 100 g for fresh slices and 100–130 g for blanched slices are suggested by these test results. Crosswise or random orientation of slices in the cell is preferred. Polynominal models of the maximum force (N) versus sample weight (g) are given and shown to be a closer fit over simple linear models.