Engineering Approach to Evaluating Textural Factors in Fruits and Vegetables

Mohsenin, N. N.; Cooper, Hannah; Tukey, L. D.

doi:10.13031/2013.40832

Cited by 33 publications

(14 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar curves with bioyield points have been noted for green and ripe tomato tissue; Jackman and Stanley (1992) reported a bioyield of -7 N for puncture testing of mature-green tomatoes and this value did not decrease with ripening. A bioyield point has also been observed for other fruits and vegetables (Mohsenin et al, 1963;Fletcher et al, 1965). Jackman and Stanley (1992) attributed bioyield in tomato pericarp to some property of the tissue rather than to the testing procedure since bioyielding was found consistently in both punctured and flat plate compressed samples at deformation rates of 0.5-50 mm min-I.…”

Section: O-journalmentioning

confidence: 73%

Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots

Stanley

Bourne

Stone

et al. 1995

Journal of Food Science

140

106

View full text Add to dashboard Cite

Green beans and carrots were canned using extended blanching at 64-65°C and added calcium and/or acid. Firmer products resulted from all treatments but lowered pH was most effective. Blanched green beans were firmer with lower pectin esterification, indicating pectin methyl esterase activity. Green beans and carrots treated with calcium and/or acid and then cooked were firmer than controls. Acid exhibited a firming effect, perhaps by loosening tissue, while calcium reduced the influence of heat. Instrumental bioyield values correlated with sensory results of canned green beans; bioyield may result from a scleriformic layer. Microscopy showed firmer beans had intact middle lamellae while softer samples contained separated cells. These data suggest that the treatments rendered pectates in the middle lamella less heat labile.

show abstract

Section: O-journalmentioning

confidence: 73%

Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots

Stanley

Bourne

Stone

et al. 1995

Journal of Food Science

140

106

View full text Add to dashboard Cite

show abstract

“…The investigation of the interaction effect of the moisture content and loading rate showed that the values of the rupture force varied from 75.66 to 128.04 N and Figure 5). Mohsenin et al (1963) found that the rate of deformation affected the maximum force that could be exerted by a steel plunger on apples.…”

Section: Loading Ratementioning

confidence: 99%

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Tavakoli¹,

Mohtasebi²,

Rajabipour³

et al. 2009

Res. Agric. Eng.

View full text Add to dashboard Cite

Force and deformation curves of agricultural materials must be provided for the proper design of harvesting and processing machineries. In this research, the fracture resistance of barley grain was measured in terms of the grain rupture force and energy. In this study, 8 treatments were performed as a randomised complete block design with 10 replications. The barley grains were quasi-statically loaded in horizontal and vertical orientations with the moisture content at four levels: 7.34, 12.11, 16.82, and 21.58% dry basis, and loading rates at two levels: 5 and 10 mm/min. Based on the results obtained, the force required for initiating the grain rupture decreased from 161.97 to 93.94 N, and from 75.37 to 50.16 N, and the energy absorbed at the grain rupture increased from 36.42 to 74.70 mJ and from 27.34 to 62.65 mJ, for horizontal and vertical orientations, respectively, with the increase in the moisture content from 7.34 to 21.58% dry basis. This showed that seeds are more flexible in the horizontal orientation.

show abstract

“…These circumstances also govern on horizontal loading direction but at 5.7% moisture differences among size categories are significant. Mohsenin et al (1963) found that the rate of deformation affected the maximum force that could be exerted by a steel plunger on apples. As the rate of deformation increased, the maximum force of rupture increased.…”

Section: Loading Ratementioning

confidence: 99%

Effects of moisture content, seed size, loading rate and seed orientation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn.) under quasi-static loading

Saiedirad

Tabatabaeefar

Borghei

et al. 2008

Journal of Food Engineering

View full text Add to dashboard Cite

Engineering Approach to Evaluating Textural Factors in Fruits and Vegetables

Cited by 33 publications

References 0 publications

Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots

Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Effects of moisture content, seed size, loading rate and seed orientation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn.) under quasi-static loading

Contact Info

Product

Resources

About