Effect of Temperature on Firmness of Thermally Processed Fruits and Vegetables |
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Authors: | M. C. BOURNE S. H. COMSTOCK |
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Affiliation: | Authors Bourne and Comstock are with the New York State Agricultural Experiment Station and Institute of Food Science, Cornell Univ., Geneva, NY 14456. |
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Abstract: | The firmness of many commercially canned fruits and vegetables was measured by puncture, extrusion and Texture Press over the temperature range3–48°C. The firmness almost always decreased with increasing temperature and the firmness-temperature plots were rectilinear. The firmness-temperature coefficient (FT) is defined as the percent change in firmness per degree temperature increase. It ranged from close to zero to about -1.0% for most of the samples tested. The temperature should be kept within narrow limits when making firmness measurements on thermally processed fruits and vegetables, otherwise significant errors can be introduced. |
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