Mechanical damage induced by controlled freezing in apple and potato

Journal of Texture Studies

Volumn 27, Issue 2, 1996, Pages 143-157

  Khan, Ali A ^a   Vincent, Julian F V ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

MALUS X DOMESTICA; SOLANUM TUBEROSUM;

EID: 0030486870     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00065.x     Document Type: Article

References (16)

1. BOMBEN, J.L. and KING, C.J. 1982. Heat and mass transport in the freezing of apple tissue. J. Food Tech. 17, 615-632.
2. DEMAN, J.M., VOISEY, P.W., RASPER, V.F. and STANLEY, D.W. (eds.) 1976. Rheology and Texture in Food Quality. Van Nostrand Reinhold/AVI, New York.
3. GIBSON, L.J. and ASHBY, M.F. 1988. Cellular Solids, Structure and Properties. Pergamon Press, Oxford.
4. HOLT, J.E. and SCHOORL, D. 1984. Mechanical properties and texture of stored apples. J. Texture Studies 75, 377-394.
5. KHAN, A.A. 1989. Mechanical properties of fruit and vegetables. Ph.D. thesis. University of Reading.
6. KHAN, A.A. and VINCENT, J.F.V. 1990. Anisotropy of apple parenchyma. J. Sci. Food Agric. 48, 455-466.
7. KHAN, A.A. and VINCENT, J.F.V. 1993a. Anissotropy in the fracture properties of apple flesh as investigated by crack-opening tests. J. Mat. Sci. 28, 45-51.
8. KHAN, A.A. and VINCENT, J.F.V. 1993b. Compressive stiffness and fracture properties of apple and potato parenchyma. J. Texture Studies 24, 423-435.
9. LUYET, B.J. 1968. Low Temperature Biology of Foodstuffs. (J. Howthorn and E.J. Rolfe, eds.) Pergammon Press, Oxford.
10. MANZINI, A., CRIVELLI, G., BISSI, M. and BUONOCORE, G. 1975. Structure of venetables and modifications due to freezing. Instituto Sperimentale per la Valorizzazione Technologica dei Prodotti Agricoli, Milan.
11. MAZUR, P. 1966. Cryobiology. (H.J. Meryman, ed.) Academic Press, New York.
12. MERYMAN, H.J. 1966. Cryobiology. Academic Press, New York.
13. TIJSKENS, L.M.M. 1979. Texture of Golden Delicious apples during storage. Lebansm-Wiss U. Tech. 12, 138-142.
14. VAN WOENSEL, G. and de BAERDEMAEKER, J. 1982. Mechanical properties of apple during storage. Lebansm-Wiss U. Tech. 16, 367-372.
15. VINCENT, J.F.V., JERONIMIDIS, G., KHAN, A.A. and LUYTEN, H. 1991. The wedge test, a new method for measurement of food texture. J. Texture Studies 22, 45-57.
16. WOODROOF, J.G. 1938. Microscopic studies of frozen fruits and vegetables. Georgia Expt. Station Bulletin 201, University of Georgia, Experiment, Georgia.