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EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE
Author(s) -
SCHIJVENS E.P.H.M.,
VLIET T.,
DIJK C.
Publication year - 1998
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.1745-4603.1998.tb00160.x
Subject(s) - ripeness , rheology , pulp (tooth) , particle size , materials science , raw material , shear rate , shear stress , apparent viscosity , food science , composite material , chemistry , ripening , organic chemistry , pathology , medicine
The relation between the composition and rheological properties of applesauce was studied in two ways. For artificial applesauces, reconstituted from isolated applesauce particles and applesauce serum, the residual shear stress increases exponentially with pulp content. Below a particle size of 0.625 mm the values of residual shear stress and apparent viscosity are lower for smaller particles. The effect of the processing conditions (finisher screen openings and cooking time) and raw material (apple variety and ripeness) on particle size and pulp content was studied on sauce made in a pilot plant. The particle size and pulp content of these applesauces affect the rheological properties in the same way as was shown for the artificial applesauces.