Articles
THE IMPACT OF TEMPERATURE ON THE MECHANICAL PROPERTIES OF SELECTED VARIETIES OF APPLES
Article number
562_24
Pages
209 – 212
Language
English
Abstract
The examinations show that the size of the sample, the degree of its deformation, and the loading speed may influence the result of the texture measurement using the TPA test, among other factors.
The texture of food products, which are often biologically active, depends on their history. In case of fruit the storage conditions (temperature, humidity, and storage time) have a considerable effect on changes in their texture and other mechanical properties.
The temperature of the sample also seems significant for the examinations of textural properties.
The aim of the examinations was the evaluation of the effect of temperature on some mechanical properties of selected varieties of apples.
The three varieties of apples used in the examinations were previously stored in predetermined conditions.
The examinations were carried out on the Instron 4302 apparatus.
The cylindrical samples cut out from the fruit were examined using the crushing test.
The strength of the fruit peel was examined using the penetrometric test.
The examinations were carried out for samples at different temperatures ranging from 5oC to 45oC.
The examinations tend to show various effects of temperature on the examined mechanical properties of the apples.
The analysis of the examinations shows that the examined mechanical properties may depend, at some temperature ranges, on the temperature of the sample.
However, the explanation of the observed obscurities calls for expanding the range of the examinations.
The texture of food products, which are often biologically active, depends on their history. In case of fruit the storage conditions (temperature, humidity, and storage time) have a considerable effect on changes in their texture and other mechanical properties.
The temperature of the sample also seems significant for the examinations of textural properties.
The aim of the examinations was the evaluation of the effect of temperature on some mechanical properties of selected varieties of apples.
The three varieties of apples used in the examinations were previously stored in predetermined conditions.
The examinations were carried out on the Instron 4302 apparatus.
The cylindrical samples cut out from the fruit were examined using the crushing test.
The strength of the fruit peel was examined using the penetrometric test.
The examinations were carried out for samples at different temperatures ranging from 5oC to 45oC.
The examinations tend to show various effects of temperature on the examined mechanical properties of the apples.
The analysis of the examinations shows that the examined mechanical properties may depend, at some temperature ranges, on the temperature of the sample.
However, the explanation of the observed obscurities calls for expanding the range of the examinations.
Authors
J. Grochowicz, R. Nadulski
Keywords
apples, temperature, mechanical properties
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