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COMPRESSION AND RELAXATION PROPERTIES OF CARROTS*

 

作者: L. J. SEGERLIND,   B. A. SNOBAR,   D. R. HELDMAN,  

 

期刊: Journal of Texture Studies  （WILEY Available online 1977）
卷期: Volume 7, issue 4  

页码: 451-456

 

ISSN:0022-4901

 

年代: 1977

 

DOI:10.1111/j.1745-4603.1977.tb01152.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

AbstractCompression force and relaxation properties of radially compressed carrot samples were determined as a function of the cortex moisture content. The compression force at 10% deformation increased with an increase in the moisture content. The compression force at 86% moisture was almost ten times greater than the value at the 76% level. Similar trends were observed for part of the visco‐elastic coefficient

 

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