摘要:

ABSTRACTIn order to select those parameters determining the apple fruit acceptability for the consumer, fruit texture was measured using several methods. Three methods were selected to do tests on Golden Delicious apples with differing acceptability for the consumer. the three methods used were an uniaxial compression test on cylindrical fruit samples, a resonance test on cylindrical apple specimen, and a non‐destructive dynamic test.Most useful information is given in the dynamic tests. the apparent elastic modulus derived from the destructive dynamic test and the stiffness factor (S = f2m2/3) as well as the damping ratio at the spheroidal vibration mode of a whole apple derived from nondestructive dynamic tests seem to be parameters correlating highly with the apple fruit acceptability, hence with the internal quality, for the consume

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00123.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe moisture content for optimum stability of the products made from cassava (gari and lafun) and yam (elubo and instant pounded yam flour) were calculated from equilibrium moisture data using the BET equation.The sorption properties for products (lafun and elubo) that were not precooked prior to final drying were similar. the moisture content for optimum stability of the cassava and yam products lies between 6.5–8.0% under conditions that simulated distribution and marketing of the products.Storage tests confirm that the calculated moisture values from the sorption isotherms indicate that aside from differences in the pretreatment conditions the poor keeping qualities of the products could be improved by further drying to moisture levels of 6.5–8.0% prior to packaging in moisture proof contain

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00124.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe mechanism of component losses from carrots during blanching was investigated by determination of reducing sugars, sucrose, total soluble solids and total solids in raw and variously blanched samples of Nantes carrots. the samples were 26 mm diameter, 26 or 60 mm long; blanching temperatures ranged 65–100°C and blanching times ranged 300–3600 s. Experiments were conducted using large amounts of well agitated water. Appropriate solutions of the unsteady state diffusion equation for finite cylinder geometry were used. the apparent diffusivities of each component were determined separately at different temperatures and resulting values correlated linearly or exponentially with temperature. the order‐of‐magnitudes of the apparent diffusivities were found to be 10−10‐10−11m2s−1and in good agreement with l

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00125.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTExperimental tests were carried on a pilot retort to gather information on the temperature evolution inside batch retorts during the venting stage. to fit the coming‐up curves the equation for the response of an over‐damped second‐order system to a step input was proposed. the parameters that characterize this equation were related to steam flow, initial temperature and retort load. Results allow the prediction of coming‐up curves for different operating con

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00126.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTCitrus fruits were crushed by a falling ball type impact crusher at low temperature and their juice sacs were separated into individual sacs. the effect of freezing temperature on the degree of separation was examined, using four kinds of citrus fruits, Unshu orange, sweet orange, grapefruit, and lemon. the results indicated that the degree of separation depended solely on temperature regardless of sample size, applied force, and fruit kind. No shattering occurred above ‐ 30°C. the degree of separation increased until below − 120°C, there was little further separation. the cause of no shattering at or above − 30°C was attributable to the mechanical property

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00127.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTApple juice was concentrated in a pilot scale reverse osmosis unit using two commercial spiral wound cellulose acetate membranes with 97% (CA‐97) and 99% (CA‐99) NaCl rejection ratings and an experimental polyamide (PA‐99) membrane with 99% salt rejection rating. Flux and concentration rates were higher for the PA‐99 membrane than for the CA membranes. Gas chromatographic analysis of feed, permeate, and concentrate samples was undertaken and a mass balance of odor‐active volatiles was performed. the PA‐99 membrane retained 45% of the total odor‐active volatiles while the CA‐99 retained 23 %. Acetates were not found to increase when apple juice was concentrated with the cellulose acetate membrane. Retention of individual aroma compounds for the CA‐99 and PA‐99 membrane was rationalized using polar, nonpolar, an

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00128.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY