EVALUATION OF INSTRUMENTAL METHODS FOR FIRMNESS MEASUREMENT OF FRESH AND CANNED CLINGSTONE PEACHES
- 1 September 1981
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 12 (3) , 389-399
- https://doi.org/10.1111/j.1745-4603.1981.tb00547.x
Abstract
The firmness of fresh and canned clingstone peaches was investigated using blade extrusion, back extrusion, and shear‐compression instruments. The three techniques yielded results which correlated well among themselves and to sensory evaluation of peach firmness. Results indicate that high vacuum flame sterilization yields a canned product which is closer in firmness to fresh peaches than is the conventionally retorted product.This publication has 13 references indexed in Scilit:
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