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Contribution of skin and stone to texture measurements of spherical model fruits
Author(s) -
Rosenthal Andrew J.,
Lacresse Alice,
Voyer Emmy
Publication year - 2018
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/jtxs.12314
Subject(s) - breaking strength , texture (cosmology) , ripeness , materials science , flesh , composite material , mathematics , chemistry , food science , computer science , artificial intelligence , image (mathematics) , ripening
Fruits are composite materials often surrounded by a skin and sometimes containing rigid stones (pits). To understand the contribution of skin and stone to the overall texture of the fruit, model fruits were constructed from molded gelatin spheres, with rigid inclusions and a skin layer. Cross polarized light revealed the stress distribution during puncture testing and the mechanical measures of firmness, Poisson's ratio and breaking force were determined. Skin significantly raised the breaking force. Spherical stones raised the firmness—effectively reducing the deformable material in the sphere, resulting in inflated strains. Disc shaped stones compared with spherical ones, with the narrow edge normal to the force acted like an internal blade and significantly lowered the breaking force. Neither skin nor stone had any significant impact on Poisson's ratio. Three examples of real fruit (raspberries, grapes, and cherries) were tested to contextualize the findings. Practical applications Consumers gently squeeze fruit to gauge ripeness. Unwittingly, what we perceive while squeezing fruit is not wholly dependent on the texture of the internal flesh. In this work, we have attempted to model how the firmness and breaking force are influenced by the presence of a skin and stones of various size and shape. This has implications in both sensory and instrumental fruit testing.