Evaluation of tomato textural mechanical properties

Journal of Food Engineering

Volumn 111, Issue 4, 2012, Pages 618-624

  Sirisomboon, Panmanas ^a   Tanaka, Munehiro ^b   Kojima, Takayuki ^c  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b SAGA UNIVERSITY   (Japan)

^c OPEN UNIVERSITY OF JAPAN   (Japan)

Author keywords

Maturity; Mechanical properties; Plate compression test; Puncture test; Texture; Tomato

Indexed keywords

APPLIED FORCES; COMPRESSION TESTS; DEFORMATION RATIO; FRUIT SIZE; LOAD PLATES; MATURITY; MATURITY STAGES; PEAK FORCE; PUNCTURE TEST; RELAXATION RATIOS; RUPTURE FORCES; TEXTURAL PARAMETERS; TOMATO;

COMPRESSION TESTING; MECHANICAL PROPERTIES; TEXTURES;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 84860231399     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.007     Document Type: Article

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