Evaluation of Methods for Measuring Texture Using Fresh Apples as the Test Material

Zaehringer, Mary V.; Hard, Margaret M.

doi:10.1016/s0315-5463(74)73877-9

Cited by 6 publications

(3 citation statements)

References 4 publications

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“…Zaehringer & Hard (1974) obtained correlation coefficients of 0.75-0.93 (P=0.01) between maximum force or work to shear, in a standard shear compression cell, and sensory crispness of 'Golden Delicious', 'Red Delicious', and 'Winesap' apples. Significant correlations were obtained between yield point value, as measured using an Ottawa Texture Measuring System machine, and sensory texture ratings where the scale ran from "hard/ unripe" through "firm crisp" to "mealy, corky" (Ananthakrishna et al 1983).…”

Section: Texture Measurementsmentioning

confidence: 93%

Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other late‐season apple cultivars

Corrigan

Hurst

Boulton

1997

New Zealand Journal of Crop and Horticultural Science

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Section: Texture Measurementsmentioning

confidence: 93%

Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other late‐season apple cultivars

Corrigan

Hurst

Boulton

1997

New Zealand Journal of Crop and Horticultural Science

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“…Since all of these tests are failure tests, they should correlate significantly. Zaehringer and Hard (1974) tried to correlate various instrumental and sensory tests in a series of collaborative experiments between the Washington and the Idaho Experiment Stations. A standard shear compression cell was used with the Kramer Shear Press for finding maximum force and work t o shear samples of cored and peeled apples.…”

Section: Fig 3 Relationship Between Failure Parameters and Modulus mentioning

confidence: 99%

Use of Rheological Terms and Correlation of Compatible Measurements in Food Texture Research1

Mohsenin

Mittal

1977

Journal of Texture Studies

111

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The importance of maintaining the purity of rheological terms and using them only when measurements and definitions are in accordance with the accepted rheological definitions is pointed out. It is shown that if rheological terms and methods of measurements and analyses are used correctly, they can be employed in food texture studies even though conditions upon which the theory is based are not fully met. It is proposed that the term “modulus of elasticity” be replaced by the term “modulus of deformabtiity” which considers both recoverable and unrecoverable deformations that often take place when a food sample is subjected to even very small strains. It is also submitted that mechanical properties reflecting the behavior of the material under small strains do not necessarily correlate significantly with mechanical properties which reflect the yielding and fracturing or failure of the material. Published data are examined to test the validity of this hypothesis. In general, correlations between well‐defined failure type instrumental tests and panel tests are good, whereas correlations between small‐strain instrumental tests and panel tests are poor.

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“…2. Other methods for measuring apple texture suffer from the same problem of high inherent variability of a physical property that undergoes only moderate change (e.g. Zaehringer and Hard 1974 ; Finney et al 1978). After many years of experience with apples, Smock and Neubert (1950) stated that "The value of the pressure test is not limited by its accuracy but by other factors.…”

Section: Objective Texture Measurements Of Temperate Fruitsmentioning

confidence: 99%

Texture of Temperate Fruits

Bourne

1979

Journal of Texture Studies

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Temperate fruits may be classed into two groups on the basis of their texture. One group comprises fruits that soften greatly as they ripen. These are characterized by a soft melting texture and usually have a relatively short shelf life. The measurement of the texture of these fruits is relatively straightforward. The second group encompasses fruits that soften moderately as they ripen. These are characterized by a firm, crisp, fracturable texture and have a relatively long storage life. The measurement of their texture poses a number of complex problems. Some factors that affect the firmness of temperate fruits are the kind, size, variety, maturity and temperature of the fruit, and cultural factors.

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Evaluation of Methods for Measuring Texture Using Fresh Apples as the Test Material

Cited by 6 publications

References 4 publications

Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other late‐season apple cultivars

Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other late‐season apple cultivars

Use of Rheological Terms and Correlation of Compatible Measurements in Food Texture Research1

Texture of Temperate Fruits

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