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SENSORY AND FIRMNESS MEASUREMENTS OF CALCIUM‐ AND HEAT‐TREATED APPLES
Author(s) -
ABBOTT JUDITH A.,
KLEIN JOSHUA D.,
CAMPBELL T. AUSTIN,
CONWAY WILLIAM S.,
SAMS CARL E.
Publication year - 2000
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.1745-4603.2000.tb00287.x
Subject(s) - texture (cosmology) , calcium , sensory system , materials science , mechanical vibration , compression (physics) , food science , vibration , mineralogy , composite material , chemistry , mathematics , metallurgy , acoustics , physics , biology , computer science , artificial intelligence , neuroscience , image (mathematics)
ABSTRACT ‘Golden Delicious’ apples were held at 38C for 0 or 4 days and treated with 0 or 0.14 mol · L −1 CaCl 2 · 2 H 2 O, stored at OC for six months, and then held at 20C for 7 days. Texture and quality were measured by nondestructive sonic vibration, Magness‐Taylor (MT) puncture and axial compression of tissue