MECHANICAL-PROPERTIES OF THE FLESH OF SWEET AND SOUR CHERRIES

被引：8

作者：

BLAHOVEC, J ^{[1
]}

JESCHKE, J ^{[1
]}

HOUSKA, M ^{[1
]}

机构：

[1] FOOD RES INST,CR-10231 PRAGUE 10,CZECH REPUBLIC

来源：

JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.1995.tb00783.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The mechanical properties of the flesh of sweet and sour cherry varieties were studied using penetration of whole and skinned fruits by a cylindrical pin. Fresh and canned fruits were included in the study. The results obtained, and their relation to results obtained previously, show that the cherry flesh plays a more important role in the deformation process when its apparent modulus of elasticity is greater than approximately 0.15 MPa. At lower values compression behaviour of the cherry flesh seems to resemble the behaviour of liquids, and the fruit skin has a more important role in a fruit integrity.

引用

页码：45 / 57

页数：13