Articles
MEASUREMENT OF THE PHYSICAL PROPERTIES OF CABBAGE
Article number
746_62
Pages
495 – 500
Language
English
Abstract
The strength (penetrability) of cabbage was measured using an autograph equipped with a long needle.
Then a cabbage cut vertically in half was examined.
Juiciness was measured using the same autograph equipped with a metal disk.
Both soft, juicy and hard, less juicy cabbages were examined, and the autograph confirmed that the former was softer and juicier than the latter.
In addition, large-cut cabbage was less juicy than small-cut cabbage.
The cabbage midrib could be identified on the time-kgf chart when penetrability was measured.
Thus, measuring the strength and juiciness of whole cabbage is possible using an autograph.
Then a cabbage cut vertically in half was examined.
Juiciness was measured using the same autograph equipped with a metal disk.
Both soft, juicy and hard, less juicy cabbages were examined, and the autograph confirmed that the former was softer and juicier than the latter.
In addition, large-cut cabbage was less juicy than small-cut cabbage.
The cabbage midrib could be identified on the time-kgf chart when penetrability was measured.
Thus, measuring the strength and juiciness of whole cabbage is possible using an autograph.
Authors
H. Ito
Keywords
autograph, juiciness, hardness, strength, penetrability, toughness
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