The Textural and Physical Characteristics of Red Radishes Based on a Puncture Test
Mariana Lupu,
Valentin Nedeff,
Mirela Panainte-Lehadus
et al.
Abstract:Texture is an important indication of the quality of food products, and the analysis of texture involves the measurement of their response when subjected to mechanical forces, such as cutting, scissoring, chewing, and compression or stretching. There is a close correlation between the texture of agri-food products and their mechanical properties. In this study, the textural characteristics of red radish roots were analyzed under different storage conditions using a penetration test. The physical parameters ana… Show more
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